BBQ Dry Rub Recipe

This BBQ dry rub recipe is for more than just BBQ. I use mine on my oven potatoes. I’ve use it on my pork chops frequently. I even add it to my bread crumbs for a deeper flavor. I also use it in my BBQ sauce.

To be honest, this isn’t my recipe, but rather my husband’s as he takes great pride in his BBQ-ing. The BBQ sauce recipe is also his. They are both something that he has perfected over the years. He also didn’t really want me to share his secrets, but I convinced him that y’all (←getting my southern gal on right there) are far enough away. So if you try the recipe, please show him some love and thank him for allowing me to share.

For some great BBQ practices check out the BBQ Guys.

Why homemade BBQ dry rub recipe?

Have you ever gone to a restaurant that claims to be authentic and it turns out that they used some bottled sauce? I know that I have. It’s obvious by the way it tastes like every other sauce on the market. We once went to a steak house (that used to have a great reputation for high-quality meats and sides) and ordered steak (tasted like what you get at the local grocer) and a side of mashed with a “freshly made demi-glace” that turned out to be jarred gravy. So disappointing. I mean there is no pride in people’s work anymore. Now you can sit back and tell me that their usual chef was out sick or the product order didn’t show up. I’m not buying it. If you are going to charge outrageous prices for an authentic product made from scratch then you darn well better serve it to me. If there was an unfortunate event to stop that from happening then take it off the menu and let patrons know the truth.

In conclusion:

I say all that to make this point…..sometimes there is no better food than that you make at home. There is no question as to the ingredients or the quality of said ingredients. So how ’bout we get to that recipe?

Print Recipe

Homemade BBQ Dry Rub

Great starter for your BBQ. Let meat marinate in this before you add your sauce.

Prep Time10 minutes mins

Course: Marinades

Cuisine: American

Keyword: Bar-b-q, Barbeque, BBQ, bbq spices, dry rub, spices

Servings: 2 Cups

Equipment

• 1 Spice grinder optional

Ingredients

• ¼ cup paprika Hungarian if you can find it*
• ¼ cup ground black pepper
• ⅛ cup salt
• ⅛ cup celery salt
• ¼ cup sugar heaping
• ¼ cup chili powder
• ¼ cup garlic powder
• 2 tbsp onion powder

Instructions

• Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.

Notes

Paprika is derived from a mild chile and is a common dry rub ingredient.  The problem is that most store-bought paprika is about as flavorful as a pile of sawdust.  If it’s the color you’re looking for then that’s fine but if you’re looking for more depth of flavor you should look for good Hungarian products like this one.

*The spice grinder is only a need if you have any “whole” spices that need to be ground.  Otherwise, I wouldn’t recommend using it as it will turn everything into powder.  A fine powder is not desirable in this case.  You’re looking for more of a granular powder.  

Be sure to pair this up with our barbeque sauce made from scratch too! And a fine time to check them both out since today is National Burnt Ends Day.

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