Whether you like to grill or smoke for your barbecue game, rubbing a dry mixture of spices onto the surface of your chosen meat adds another dimension of flavor and gusto. There are so many exceptional and delicious rubs on the market that the beginning barbecue enthusiast has a chance to find a favorite rub of their own. But why not try to make your own rub, too? It’s simple and uncomplicated, and the ingredients are easy to find in your local grocery store. You can experiment by adding herbs and spices that you enjoy or removing the ones that you don’t. Below are two basic rubs for each category of beef, pork, chicken, and fish that I have used or experimented with, and I encourage you to do the same. Enjoy the process. It’s tons of fun!
The beef, pork, and chicken rubs (below) are from two of my favorite barbecue cookbooks: Smokin’ With Myron Mixon and Paul Kirk’s Championship Barbecue Sauces. I tip my hat to both of these incredible gentlemen for being my barbecue heroes for all these many years.
What is a dry rub and how and why does a dry rub work?
A dry rub is a combination of dried herbs and spices mixed in a predetermined amount, then rubbed onto the meat to add flavor and help to create tender and juicy meat. As the rub comes in contact with the meat juices and the meat starts to cook either by grilling or smoking, a caramelized, tangy, and sweet crust (called “bark”) is formed that compliments and brings out the meat’s natural flavors. A wet marinade will not allow the crust to be formed, so a dry rub is the preferred method to create a flavorful and luscious crust and bark.
DRY RUBS FOR BEEF
Myron Mixon’s Basic Barbecue Rub from Smokin’ with Myron Mixon
1 cup (packed) light brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne powder
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
In a large bowl, combine all the ingredients thoroughly. You can store this run in an airtight container indefinitely. Makes 3 cups.
Bill’s Beef Power Rub from Paul Kirk’s Championship Barbecue Sauces
1 cup cane sugar
1 cup garlic salt
½ cup paprika
3 tablespoons black pepper
2 tablespoons chili powder
1 tablespoon powdered beef base (or ground beef bullion cubes)
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon cayenne
Combine all the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to six months. Makes about 2 ¾ cups.
DRY RUBS FOR PORK
Andy’s Rub from Paul Kirk’s Championship Barbecue Sauces
1 cup cane sugar
½ cup seasoned salt
3 tablespoons garlic salt
3 tablespoons celery salt
2 tablespoons onion salt
1/3 cup paprika
2 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon ground celery seed
1 teaspoon dry mustard powder
1 teaspoon ground thyme
½ teaspoon ground allspice
½ teaspoon cayenne
½ teaspoon dried chives
Combine all the ingredients except the chives in a sifter and sift to blend. Crumble the chives into tiny pieces and mix in well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to six months. Makes about 2 ½ cups.
Creole Seasoning and Barbecue Rub from Paul Kirk’s Championship Barbecue Sauces
½ cup salt
2 tablespoons cane sugar
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne
1 teaspoon garlic powder
¼ teaspoon MSG (optional)
Combine all the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to six months. Makes about 1 cup.
DRY RUBS FOR CHICKEN
Myron Mixon’s Basic Chicken Rub from Smokin’ with Myron Mixon
2/3 cup chili powder
½ cup sugar
4 tablespoons kosher salt
4 tablespoons onion powder
4 tablespoons garlic powder
1 teaspoon cayenne powder
In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely. Makes 2 ups.
Steve’s Hot Chicken Rub from Paul Kirk’s Championship Barbecue Sauces
1 cup cane sugar
½ cup onion salt
½ cup garlic salt
½ cup paprika
2 tablespoons chili powder
1 tablespoon black pepper
1 tablespoon lemon pepper
1 tablespoon cayenne
1 tablespoon rubbed sage
1 tablespoon dried basil
1 teaspoon crushed dried rosemary
Combine all the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to six months. Makes about 1 cup.
DRY RUBS FOR FISH
This is my own dry rub recipe for salmon. This rub would be too heavy for lighter and more delicate fish.
Chef Keith’s Basic Salmon Rub
6 tablespoons brown sugar
3 tablespoons smoked paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon dried thyme
1 teaspoon dried dill
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon allspice
Mix well in a large bowl and thoroughly rub onto your salmon. Makes ¾ cup.
Old Bay Seasoning! What? OK, so I bent the rules just a little here, but Old Bay has been in business since 1939, making the best seafood rub on the market. The secret here is to add any ingredients to Old Bay Seasoning to make it the way you want, such as dried dill, thyme, tarragon, ginger, or cloves, which are very complimentary with fish. And Old Bay has a variety of different rubs for seafood, so be sure to check them all out!
It’s very convenient to buy an already packaged dry rub for your grilling and smoking. But you’ll find that over time, your meats will all start to taste the same. So why not just go ahead and experiment with creating and making your own dry rubs. It will be another added skill and accomplishment to your already growing knowledge and skill of grilling and smoking.
