I created the only dry rub you’ll ever need: my Best Bbq Rub Recipe for ribs, chicken, brisket, wings, and more.

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Ive been tweaking this Ultimate Dry Rub for years, and I still get mad grins when the bark and char hit the table. It works on ribs, brisket, chicken, even wings, and yes I reach for it whenever Im doing Grilled Wings Dry Rub or testing new Rubs For Meat ideas.

The secret is the balance of dark brown sugar and a deep smoked paprika note that makes everything caramelize and pop without stealing the show. It is bold, a little sweet, slightly smoky, and weirdly addictive.

Try it once and youll start swapping it into everything.

Ingredients

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Dark brown sugar: Mostly carbohydrates, adds molasses sweetness and helps crusts brown, not healthy in excess
Kosher salt: Pure sodium chloride, boosts flavor and draws moisture, use sparingly if watching salt
Smoked paprika: Gives smoky sweet color, low calories, provides antioxidants and gentle peppery notes
Black pepper: Mostly piperine, adds bite and aroma, may aid digestion and nutrient absorption
Garlic powder: Concentrated garlic flavor, tiny nutrients and compounds, savory, may support immune health
Cayenne pepper: Capsaicin brings heat, can boost metabolism and circulation, use to taste
Ground cumin: Earthy toasted warmth, source of iron and flavonoids, aids savory complexity
Dried oregano: Strong herbal punch, rich in antioxidants, adds bright slightly bitter herb note

Ingredient Quantities

1 cup packed dark brown sugar (not light)

1/4 cup kosher salt (use Diamond Crystal if you got it)

1/4 cup smoked paprika

2 tbsp freshly ground black pepper

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp chili powder

1 tbsp ground cumin

1 tbsp dry mustard

1 tsp cayenne pepper, or more if you like heat

2 tsp dried oregano

2 tsp dried thyme

1 tsp ground coriander

How to Make this

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1. Measure everything out: 1 cup packed dark brown sugar (not light), 1/4 cup kosher salt (Diamond Crystal if you got it), 1/4 cup smoked paprika, 2 tbsp freshly ground black pepper, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp dry mustard, 1 tsp cayenne pepper (or more if you like heat), 2 tsp dried oregano, 2 tsp dried thyme, 1 tsp ground coriander.

2. Break up any big brown sugar clumps with a fork, then dump all the ingredients into a large bowl. You want everything evenly mixed so no one spice dominates a bite.

3. Whisk vigorously until uniform, pressing out remaining lumps with the back of a spoon. If you prefer an ultra-fine rub, give it 3 to 6 short pulses in a food processor or spice grinder, but don’t turn it into dust.

4. Taste a tiny pinch on your palm and tweak: add more cayenne for heat, more salt or sugar to balance. Remember it tastes stronger raw than cooked, so small adjustments only.

5. To apply: pat meat dry, rub a little neutral oil on surface so the mix sticks, then liberally press the rub into the meat. For wings and chicken at least 30 minutes, for ribs 1 to 2 hours, and for brisket 12 to 24 hours in the fridge for best flavor penetration.

6. Cooking tip: brown sugar can burn over very high heat, so for direct grilling sear briefly then move to indirect heat, or apply the rub after a high heat sear. For low and slow smoking this recipe creates a great bark.

7. If you’re short on time: and need instant flavor, let the rubbed meat sit at room temp 20 to 30 minutes before cooking. For deep flavor though try the overnight wait, it really makes a difference.

8. Store leftovers in an airtight jar or container in a cool dark place for up to 6 months. If the sugar firms up, toss in a small piece of bread, an apple slice for a day, or use a terracotta sugar saver to soften it again.

9. Use it everywhere: ribs, brisket, chicken, wings, pork shoulder, roasted veggies, even potatoes. It’s the one rub you’ll keep coming back to.

10. Scale or mix: this formula keeps ratio well, so double or halve confidently. If you like it sweeter or spicier just adjust brown sugar or cayenne the next batch, easy.

Equipment Needed

1. Measuring cups and spoons (set) — for the cup, 1/4 cup and all the tablespoons and teaspoons
2. Large mixing bowl — big enough to whisk everything without spilling
3. Whisk — to get the rub evenly mixed, press out small clumps
4. Fork — handy to break up big brown sugar clumps before mixing
5. Spoon or rubber spatula — for scraping and pressing the mix flat while whisking
6. Food processor or spice grinder (optional) — 3 to 6 short pulses if you want a finer rub
7. Small ramekin or tasting spoon — try a tiny pinch on your palm or a spoon to tweak seasoning
8. Airtight jar or container with a tight lid (mason jar works great) — store the rub up to 6 months

FAQ

Q: How long can I store this rub? A: In an airtight jar in a cool, dark cupboard it'll stay best for about 3 months, you can still use it up to 6 months but spices fade. Don’t refrigerate it, that can add moisture and make it clump.

Q: Can I cut the salt, sugar or heat? A: Yes, totally. Cut the kosher salt in half if you need low sodium, drop the brown sugar to 1/2 cup for less sweetness, and tweak the cayenne to taste. If you want more smoke instead of heat, add a little extra smoked paprika or chipotle powder.

Q: What meats or dishes work best with this rub? A: It’s great on pork ribs, shoulder, chicken and brisket, also delicious on roasted veggies. Heads up: on quick, very hot sears sugar can burn, so either use less sugar or save a light dusting for after searing.

Q: How much rub do I use per pound? A: As a rule use about 1 tablespoon per pound for a good coating, 1 1/2 tablespoons per pound if you want a heavier crust. For poultry start lighter, around 1/2 to 1 tablespoon per pound.

Q: Any tricks to boost flavor or freshness? A: Freshly grind the black pepper and, if you got the time, toast and grind cumin seeds for a brighter taste. Let meat sit with the rub 30 minutes to overnight so flavors penetrate, and always mix well so the brown sugar doesn’t clump.

Q: My brown sugar clumps in the mix, how do I fix that? A: Break the lumps with a fork, press through a sieve, or pulse the mix briefly in a food processor. For storage toss in a few grains of uncooked rice or use a small terra cotta brown sugar saver to keep it loose.

The Ultimate Dry Rub Recipe Substitutions and Variations

Dark brown sugar: swap with muscovado sugar 1:1 for deeper molasses flavor; or use light brown sugar + 1 tbsp molasses per cup; or granulated sugar + 2 tbsp molasses per cup, mix well — texture’ll be slightly different but tastes close.
Kosher salt (Diamond Crystal): if you only have Morton kosher use about 3/4 the volume (so ~3 tbsp instead of 1/4 cup); if using table salt use roughly half the volume (~2 tbsp); or better yet weigh salt if you can and adjust to taste.
Smoked paprika: sub with chipotle powder for heat and smoke, use a bit less; or sweet (regular) paprika + 1/4–1/2 tsp liquid smoke; or regular paprika + a pinch of smoked salt if you want smoke without heat.
Cayenne pepper: use crushed red pepper flakes (start with 1.5x and grind finer); or hot paprika (use 2x the volume); or chipotle powder for smokier heat, but use less since it’s hotter and smoky.

Pro Tips

– Break up the sugar and get the mix uniform, but dont go crazy grinding it. A few short pulses in a spice grinder gives a finer rub that clings better, but if you powder it youll lose that pleasant bite and texture.

– Taste a tiny pinch raw and tweak slowly, a little extra cayenne or salt at a time, because it tastes stronger before cooking. If you over-salt or the sugar firms up in storage toss in a piece of bread or an apple slice for a day or use a small terracotta sugar saver to soften it back up.

– For the rub to stick, pat meat dry and smear a thin film of neutral oil first, then press the rub on. Quick cooks only need 20 to 30 minutes on the surface, but for real depth let things sit longer if you can; ribs a few hours, big cuts like brisket overnight to a day.

– Watch the sugar on high heat, it burns fast, so if youre grilling sear quick then move to indirect heat or put the rub on after a crazy hot sear. For low and slow smoking this mix makes a great bark, and the formula scales well so double or halve with confidence.

The Ultimate Dry Rub Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created the only dry rub you'll ever need: my Best Bbq Rub Recipe for ribs, chicken, brisket, wings, and more.

Servings

servings

Calories

102

kcal

Equipment: 1. Measuring cups and spoons (set) — for the cup, 1/4 cup and all the tablespoons and teaspoons
2. Large mixing bowl — big enough to whisk everything without spilling
3. Whisk — to get the rub evenly mixed, press out small clumps
4. Fork — handy to break up big brown sugar clumps before mixing
5. Spoon or rubber spatula — for scraping and pressing the mix flat while whisking
6. Food processor or spice grinder (optional) — 3 to 6 short pulses if you want a finer rub
7. Small ramekin or tasting spoon — try a tiny pinch on your palm or a spoon to tweak seasoning
8. Airtight jar or container with a tight lid (mason jar works great) — store the rub up to 6 months

Ingredients

1 cup packed dark brown sugar (not light)
1/4 cup kosher salt (use Diamond Crystal if you got it)
1/4 cup smoked paprika
2 tbsp freshly ground black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp dry mustard
1 tsp cayenne pepper, or more if you like heat
2 tsp dried oregano
2 tsp dried thyme
1 tsp ground coriander

Directions

Measure everything out: 1 cup packed dark brown sugar (not light), 1/4 cup kosher salt (Diamond Crystal if you got it), 1/4 cup smoked paprika, 2 tbsp freshly ground black pepper, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp dry mustard, 1 tsp cayenne pepper (or more if you like heat), 2 tsp dried oregano, 2 tsp dried thyme, 1 tsp ground coriander.
Break up any big brown sugar clumps with a fork, then dump all the ingredients into a large bowl. You want everything evenly mixed so no one spice dominates a bite.
Whisk vigorously until uniform, pressing out remaining lumps with the back of a spoon. If you prefer an ultra-fine rub, give it 3 to 6 short pulses in a food processor or spice grinder, but don’t turn it into dust.
Taste a tiny pinch on your palm and tweak: add more cayenne for heat, more salt or sugar to balance. Remember it tastes stronger raw than cooked, so small adjustments only.
To apply: pat meat dry, rub a little neutral oil on surface so the mix sticks, then liberally press the rub into the meat. For wings and chicken at least 30 minutes, for ribs 1 to 2 hours, and for brisket 12 to 24 hours in the fridge for best flavor penetration.
Cooking tip: brown sugar can burn over very high heat, so for direct grilling sear briefly then move to indirect heat, or apply the rub after a high heat sear. For low and slow smoking this recipe creates a great bark.
If you’re short on time: and need instant flavor, let the rubbed meat sit at room temp 20 to 30 minutes before cooking. For deep flavor though try the overnight wait, it really makes a difference.
Store leftovers in an airtight jar or container in a cool dark place for up to 6 months. If the sugar firms up, toss in a small piece of bread, an apple slice for a day, or use a terracotta sugar saver to soften it again.
Use it everywhere: ribs, brisket, chicken, wings, pork shoulder, roasted veggies, even potatoes. It’s the one rub you’ll keep coming back to.
Scale or mix: this formula keeps ratio well, so double or halve confidently. If you like it sweeter or spicier just adjust brown sugar or cayenne the next batch, easy.

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.