BBQ Dry Rub

All, Sauces

Dry rub is used to marinate meat before grilling or barbequing, and is also frequently used during cooking to form a tasty crust on the meat. An example is my recipe for barbequed spare ribs.

You don’t have to make a dry rub; there are normally quite a few to choose from in the spice section of the supermarket. Emeril has several, and most of the spice companies do, too. One of the best I’ve tasted was a brand name I can’t remember, but it had a black guy in a cowboy hat on the label. One look at that and I knew it had to be good.

But if you want to create your own rub, you can start with this one and modify it from time to time to customize it to your taste. You can scale up this recipe to make more than you need right now, so you’ll have it later when you need it. I store mine in a large plastic empty spice jar that even has a shaker top.


3 tablespoons paprika
3 tablespoons chili powder
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoon cayenne pepper


Just mix up the following ingredients and use liberally on grilled or barbequed chops and ribs or smoked pork shoulder:

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