All-Purpose BBQ Dry Rub
A simple dry-spice blend that you can adapt to pork, chicken or vegetables; add salt separately for control.
Ingredients
Ingredient quantities scale mathematically; round practical items and adjust seasoning by taste.
- 4 tbsp smoked paprika
- 2 tbsp brown sugar
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp coarse black pepper
- 1 tsp cayenne, optional
Step-by-step method
- Measure dry ingredients into a clean bowl.
- Whisk thoroughly to remove lumps and distribute paprika and aromatics evenly.
- Store in a clean, dry, sealed spice container.
- Apply to food before cooking using clean utensils; add salt separately by weight if desired.
- Discard any rub that has contacted raw meat instead of returning it to the storage container.
Safety check: Use separate clean utensils and avoid cross-contamination from raw meat. See the food safety guide.
This base recipe intentionally contains no added salt. Use the BBQ Rub Calculator to estimate salt based on meat weight, accounting for any brine.