I spent weeks testing Dry Rub Seasoning Recipes and finally landed on one that pairs three pantry spices in an unexpectedly bold way.

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I keep a jar of my homemade BBQ seasoning on the counter because it always saves dinner. I call it my little troublemaker, smoky smoked paprika and a wink of brown sugar give it that messy sweet heat that makes you reach for more.

It looks like a pin but tastes better, like it belongs to a pit master not a recipe board. I use it as a Bbq Seasoning Rub and as a quick Dry Rub For Chicken when I’m in a hurry, and every time someone asks for the recipe I just grin and say maybe later.

Try a pinch, you’ll get it.

Ingredients

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Smoked paprika: Adds smoky sweetness, vitamin A and antioxidants, colors food, low calories.
Brown sugar: Provides caramel sweetness and quick carbs, minimal nutrients, use sparingly.
Kosher salt: Brings saltiness and preserves flavor but adds sodium if overused.
Black pepper: Sharp heat, helps balance flavors, contains antioxidants and digestion help.
Garlic powder: Pungent savory depth, small amounts of allicin compounds, boosts umami.
Cumin: Earthy warmth, adds smoky edge, has iron and earthy aroma.
Cayenne pepper: Bright heat, capsacin increases metabolism slightly, gives spicy kick.
Onion powder: Sweet onion notes, mild umami, small vitamins and flavor boost.

Ingredient Quantities

1/4 cup smoked paprika (or sweet paprika)

2 Tbsp packed light brown sugar

2 Tbsp kosher salt

2 Tbsp coarsely ground black pepper

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp chili powder

1 tsp ground cumin

1 tsp dry mustard powder

1/2 tsp cayenne pepper

How to Make this

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1. Measure everything out: 1/4 cup smoked or sweet paprika, 2 Tbsp packed light brown sugar, 2 Tbsp kosher salt, 2 Tbsp coarsely ground black pepper, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp dry mustard powder, 1/2 tsp cayenne pepper.

2. If your brown sugar is lumpy, press it into the measuring spoon and break it up with a fork or squeeze it between fingers so it measures right and mixes evenly.

3. Optional trick to boost flavor: toast the ground cumin and the coarsely ground black pepper in a dry skillet over medium heat for 30 to 60 seconds, shaking the pan, until fragrant. Let cool a minute before adding.

4. Put everything into a medium bowl or directly into a wide-mouth jar: brown sugar first helps keep it from clumping to the sides.

5. Whisk briskly or shake the jar hard for 30 to 60 seconds until totally uniform and there are no visible streaks of salt or sugar. If you like a finer rub pulse it in a spice grinder or blender for 5 to 10 seconds.

6. Taste a tiny pinch and adjust if needed: add a little more brown sugar if you want sweeter, or up the cayenne a pinch for more heat. But don’t overdo it, you can always add later.

7. Transfer to an airtight container or jar, press the mix down so there’s minimal air, and label with date.

8. Store in a cool, dark cupboard up to 3 months for best flavor, it’s still usable longer but the punch fades; if it clumps, break it up with a fork or give the jar a good shake.

9. To use as a rub: sprinkle about 1 to 2 Tbsp per pound of meat, pat it on so it sticks, let sit 30 minutes to overnight in the fridge for deeper flavor.

10. Quick hacks: make a double batch and keep some in the freezer for longer life, or mix with a little olive oil to create an instant BBQ paste for brushing.

Equipment Needed

1. Measuring cups and spoons (be sure to have 1/4 cup, Tbsp and tsp sizes)
2. Fork or small spoon to press and break up brown sugar
3. Small dry skillet for toasting cumin and cracked pepper, if you want that extra flavor
4. Medium mixing bowl or a wide-mouth jar to mix in
5. Whisk or a jar with a tight-fitting lid for shaking everything uniform
6. Spice grinder or blender for a finer rub, optional but handy
7. Airtight jars or containers for storage plus labels or masking tape and a pen
8. Small spoon or scoop for measuring out and applying the rub

FAQ

Q: How long will this BBQ seasoning keep? A: Store in an airtight jar in a cool dark place. It stays usable for 6 to 12 months but tastes its best within 3 to 6 months, after that the flavors fade.

Q: Can I tweak the salt, sugar or heat? A: Absolutely. Cut the brown sugar or salt in half if you want it less sweet or less salty. Add more cayenne or crushed red pepper for heat, or leave the cayenne out if you want mild. Small changes go a long way, so taste as you go.

Q: What can I use this on? A: It's great on pork, chicken, brisket, burgers, roasted veggies, and even tofu. Use about 1 tablespoon per pound as a dry rub, or more for big roasts, and let it sit 30 minutes to overnight for deeper flavor.

Q: Any good substitutions? A: Yes. Smoked paprika can be swapped with sweet paprika if you want less smokiness. If you only have table salt use about half the amount of kosher salt. Brown sugar can be replaced with turbinado or white sugar plus a little molasses.

Q: Can I turn it into a wet sauce or paste? A: Sure. Mix 1 to 2 tablespoons of the seasoning with 2 tablespoons oil and 1 tablespoon vinegar or lemon juice for a quick paste. Add ketchup or tomato paste for a BBQ sauce base and simmer to meld flavors.

Q: Will the texture matter if my pepper is coarse? A: Coarse cracked pepper gives more bite and texture, while finely ground pepper blends into the rub more. If you want a smooth rub, grind the coarse pepper a bit, but it's fine either way.

Homemade BBQ Seasoning Recipe Substitutions and Variations

Smoked paprika: if you dont have smoked, use 1/4 cup sweet paprika plus 1/4 to 1/2 tsp liquid smoke for smokiness, or 1 to 2 tsp chipotle powder for smoke and extra heat.
Light brown sugar: swap with an equal amount of dark brown sugar, or use 2 Tbsp granulated sugar plus about 1/4 to 1/2 tsp molasses mixed in.
Kosher salt: substitute fine table salt at about 1 to 1 1/4 Tbsp for 2 Tbsp kosher salt (kosher grains are larger so use less table salt), or use fine sea salt and adjust to taste.
Cayenne pepper: use 1/2 tsp hot paprika for milder heat, about 1/4 tsp crushed red pepper flakes for similar kick, or 1/2 tsp chipotle powder if you want smoky heat instead.

Pro Tips

1) Toast the cumin and coarsely ground black pepper quick in a dry pan until you can smell them, let cool, then add to the mix. It makes the spices pop way more. Also press and break up any brown sugar before measuring so it mixes evenly instead of sticking to the sides of the jar.

2) Whisk or shake the jar hard for 30 to 60 seconds so there arent streaks of salt or sugar. If you want a finer, more even rub pulse the mix in a spice grinder for just a few seconds. Taste a tiny pinch and tweak it a little if needed, but dont go crazy because you cant take heat away once it goes in.

3) Pack the rub into an airtight jar, press it down to remove air, label with the date and keep it in a cool dark spot for best flavor. Make a double batch and freeze half if you want it to last longer. If it clumps later, just break it up with a fork or give the jar a good shake.

4) For quick use turn it into a paste by adding a little olive oil and brush it on, or sprinkle about 1 to 2 tablespoons per pound of meat and pat it on so it sticks. Let it rest 30 minutes to overnight in the fridge for more depth, and dont be shy about using the leftover on veggies or fries.

Homemade BBQ Seasoning Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I spent weeks testing Dry Rub Seasoning Recipes and finally landed on one that pairs three pantry spices in an unexpectedly bold way.

Servings

servings

Calories

kcal

Equipment: 1. Measuring cups and spoons (be sure to have 1/4 cup, Tbsp and tsp sizes)
2. Fork or small spoon to press and break up brown sugar
3. Small dry skillet for toasting cumin and cracked pepper, if you want that extra flavor
4. Medium mixing bowl or a wide-mouth jar to mix in
5. Whisk or a jar with a tight-fitting lid for shaking everything uniform
6. Spice grinder or blender for a finer rub, optional but handy
7. Airtight jars or containers for storage plus labels or masking tape and a pen
8. Small spoon or scoop for measuring out and applying the rub

Ingredients

1/4 cup smoked paprika (or sweet paprika)
2 Tbsp packed light brown sugar
2 Tbsp kosher salt
2 Tbsp coarsely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dry mustard powder
1/2 tsp cayenne pepper

Directions

Measure everything out: 1/4 cup smoked or sweet paprika, 2 Tbsp packed light brown sugar, 2 Tbsp kosher salt, 2 Tbsp coarsely ground black pepper, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp dry mustard powder, 1/2 tsp cayenne pepper.
If your brown sugar is lumpy, press it into the measuring spoon and break it up with a fork or squeeze it between fingers so it measures right and mixes evenly.
Optional trick to boost flavor: toast the ground cumin and the coarsely ground black pepper in a dry skillet over medium heat for 30 to 60 seconds, shaking the pan, until fragrant. Let cool a minute before adding.
Put everything into a medium bowl or directly into a wide-mouth jar: brown sugar first helps keep it from clumping to the sides.
Whisk briskly or shake the jar hard for 30 to 60 seconds until totally uniform and there are no visible streaks of salt or sugar. If you like a finer rub pulse it in a spice grinder or blender for 5 to 10 seconds.
Taste a tiny pinch and adjust if needed: add a little more brown sugar if you want sweeter, or up the cayenne a pinch for more heat. But don’t overdo it, you can always add later.
Transfer to an airtight container or jar, press the mix down so there’s minimal air, and label with date.
Store in a cool, dark cupboard up to 3 months for best flavor, it's still usable longer but the punch fades; if it clumps, break it up with a fork or give the jar a good shake.
To use as a rub: sprinkle about 1 to 2 Tbsp per pound of meat, pat it on so it sticks, let sit 30 minutes to overnight in the fridge for deeper flavor.
Quick hacks: make a double batch and keep some in the freezer for longer life, or mix with a little olive oil to create an instant BBQ paste for brushing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.