BBQ Rub

Smoky, a little sweet, and good on just about anything you throw on the grill, this homemade BBQ rub (some folks call it BBQ seasoning) comes together in five minutes with six pantry spices. Mix a big batch and keep it in a jar, because it is far cheaper and more flavorful than the store-bought stuff.

Before You Get Started

This rub comes down to a few simple choices that make all the difference. Get these right and you will have a blend you reach for again and again.

• Use smoked paprika, not regular. It is the single ingredient that gives the rub its real barbecue flavor, so it is worth tracking down the smoked variety.
• Add the cayenne to taste. We usually leave it out so the whole family can enjoy it, but stir in a teaspoon or so if you like a little heat at the back of the bite.
• Make more than you think you need. It keeps for months in the pantry, so a double batch means it is always on hand. A jar with a ribbon also makes a thoughtful gift for the grill lover in your life.

How to Make BBQ Rub

There is no cooking here at all, just a quick stir and you are done. The trick is getting the spices evenly blended so every pinch tastes the same, and knowing how to put it to work once it is mixed.

Step 1: Measure Everything Into One Bowl

Add the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder to a jar or a medium bowl. The brown sugar is the secret to that crispy, seared exterior you get at a good barbecue joint. 

As the meat cooks, the sugar caramelizes and turns into a deep, lightly sweet crust while balancing all those savory spices.

Step 2: Stir Until the Color is Even

Whisk or stir until everything turns a uniform rusty red and you no longer see streaks of brown sugar or pale clumps. 

Press out any sugar lumps against the side of the bowl with the back of your spoon. 

This is also the moment to stir in cayenne if you want some heat. Start with a teaspoon, give it a taste, and add more from there since you can always build it up but you cannot take it back out.

Step 3: Season Your Meat

To use the rub, sprinkle it generously over your meat and massage it in with your fingers so it sticks to every surface. 

Plan on roughly 1 to 2 tablespoons per pound, with a lighter hand on delicate cuts like fish and a heavier coating on ribs or a pork shoulder.

Rub it on and refrigerate up to 24 hours before cooking. The salt draws moisture to the surface and helps you get a beautiful sear and crust once it hits the heat.

Step 4: Finish With Sauce If You Like

For the best of both worlds, use the rub and a barbecue sauce together. 

Season the meat before cooking, then brush on sauce during the last few minutes so it sets into a sticky, sweet glaze over that seasoned crust.

Ways to Use this BBQ Rub

The short answer is almost anything off the grill or out of the smoker. We use it most on pork and chicken, but it is just as good on beef, salmon, and even a tray of roasted vegetables. 

Here are a few of our favorites to get you started.

• Slow Cooker Baby Back Ribs
• Slow Cooker Pulled Pork
• Grilled BBQ Pork Chops
• Slow Cooker Brisket
• BBQ Chicken Breast

Store

A dry rub is one of the most forgiving things to keep on hand, but a few simple habits will keep it tasting its best for as long as possible.

Store. Transfer the rub to an airtight container, like a mason jar or a small glass spice jar, and keep it in a cool, dark cabinet away from the heat of the stove. Light, heat, and moisture are what dull ground spices over time, so the back of the pantry beats a spot next to the oven.

Shelf life. The rub stays fresh and flavorful for up to 6 months. It will not spoil after that, but the spices gradually lose their punch, so give it a sniff before a big cookout. If the smoky, peppery aroma has faded, it is time to mix a fresh batch.

Keep it dry. Always use a clean, dry spoon to scoop out what you need rather than sprinkling straight from the jar over a steaming pan. A little stray moisture is what causes the brown sugar to clump.

Frequently Asked Questions

How much BBQ rub should I use?

A good starting point is about 1 to 2 tablespoons per pound of meat. Use a lighter hand on delicate cuts like fish and a more generous coating on ribs or pork shoulder.

How long should the rub sit on the meat before cooking?

You can cook right away, but for deeper flavor, rub it on and refrigerate anywhere from 30 minutes up to 24 hours ahead. The longer rest lets the salt and spices work into the surface of the meat.

What can I use instead of smoked paprika?

Smoked paprika is what gives this rub its barbecue character, so it is worth keeping on hand. In a pinch, regular paprika plus a small pinch of ground chipotle will get you close to that smoky note.

More Homemade Seasonings

• All Purpose Seasoning
• Homemade Ranch Seasoning
• Taco Seasoning for Ground Beef
• Pork Chop Seasoning {Grilled Pork Chops}