If you've been relying on store-bought seasoning packets for your grilled meats, making your own BBQ dry rub is a simple way to take more control over the flavour.
A homemade dry rub takes only a few minutes to prepare, lets you adjust the salt, sweetness and heat to suit your taste, and can be made in larger batches so it's ready whenever it's time to fire up the barbecue.
Unlike a liquid marinade, a dry rub coats the surface of the food with a concentrated blend of salt, spices, herbs and, depending on the recipe, sugar. As the food cooks, those seasonings help create a flavourful outer crust that works particularly well over the grill.
What Does a BBQ Dry Rub Do?
A dry rub is a mixture of seasonings applied directly to meat, fish or vegetables before cooking.
Salt plays an important role in seasoning the food, while ingredients such as paprika, black pepper, garlic and dried herbs add different layers of flavour. Rubs containing sugar can also develop deeper colour and caramelisation as the food cooks.
The best part is that you don't need one complicated recipe for everything. Once you understand the basic ingredients, you can adjust a dry rub according to what you're cooking and the flavours you enjoy.
A Simple BBQ Dry Rub Formula
Many homemade dry rubs are built around a few basic components:
- Salt: forms the seasoning base. Kosher salt or another suitable coarse cooking salt works well.
- Sugar: adds sweetness and helps with browning. Brown sugar or raw sugar are common choices.
- Heat: black pepper, chilli powder or cayenne can add anything from gentle warmth to a stronger kick.
- Earthy spices: smoked paprika, sweet paprika, cumin and coriander can add depth.
- Aromatics: garlic powder, onion powder and dried herbs round out the flavour.
You don't necessarily need all five components in every rub. A simple beef rub, for example, can work beautifully with just a few well-chosen ingredients.
3 Easy BBQ Dry Rub Recipes
1. Classic BBQ Rub
A balanced starting point for ribs, pork and chicken.
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper, or adjust to taste
Combine everything thoroughly in a small bowl, breaking up any lumps in the brown sugar before applying.
2. Texas-Style Beef Rub
Simple, savoury and designed to let the flavour of the beef remain the focus.
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
This straightforward combination works well with cuts such as brisket, ribeye and flank steak. If you prefer an even simpler approach, salt and coarse black pepper can form the foundation, with the other seasonings adjusted to your taste.
3. Herb & Citrus Rub
A lighter combination for fish, chicken and grilled vegetables.
- 1 tbsp kosher salt
- 1 tsp dried lemon zest
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp dried thyme
The combination of herbs and citrus works particularly well when you want plenty of flavour without the sweetness of a traditional BBQ rub.
How to Apply a Dry Rub
Start by patting the surface of the food dry with paper towel. Sprinkle the seasoning evenly over the surface, then gently press it onto the food so the spices make good contact.
How far in advance you apply the rub depends on what you're cooking. Larger cuts can be seasoned ahead of time and refrigerated appropriately, while many smaller cuts, fish and vegetables can be seasoned closer to cooking time.
When using a rub containing sugar, keep an eye on the cooking temperature. Sugar can brown quickly over intense direct heat, so controlling your grill temperature can help prevent the outside from burning before the food is properly cooked.
How Much Dry Rub Should You Use?
You want enough seasoning to create an even coating without completely burying the food.
Rather than focusing on an exact amount for every cut, apply the rub evenly across the surfaces you want seasoned. Larger or thicker cuts will naturally require more than smaller portions.
After handling raw meat or fish, discard any unused seasoning that has come into contact with contaminated hands or utensils.
How to Store Homemade BBQ Rub
If you're making a larger batch, transfer the unused dry rub to a clean, airtight container and keep it in a cool, dry place away from direct sunlight and moisture.
Label the container with the name of the rub and the date it was made. Ground spices gradually lose their aroma and flavour over time, so smaller batches made regularly can deliver better results than keeping the same mixture indefinitely.
Always check the storage recommendations and best-before dates of the individual herbs and spices you use.
Make the Rub Your Own
The real advantage of making BBQ rub at home is flexibility.
Prefer more smoke? Experiment with smoked paprika. Want something hotter? Increase the chilli or cayenne gradually. Cooking for people who prefer milder flavours? Reduce the heat and let the herbs, garlic and other spices take the lead.
Keep notes when you find a combination you enjoy. After a few barbecues, you may end up with your own house rub made specifically for the food you love to cook.
At Green Grill, we believe the best outdoor meals start long before the food reaches the grill. Good preparation, the right tools and flavours you enjoy all contribute to the moment when everyone finally gathers around the table.
Prepare it well. Grill it your way. Enjoy it together.
Make every meal a moment.
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