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Homemade Dry Rub - the BEST dry rub recipe ever. Rub on ribs, chicken, steak, beef, pork and turkey for the most amazing BBQ flavors.
The Best Dry Rub Recipe
I have the best recipe, which I learned from my good friend Harry Soo at Slap Yo’ Daddy BBQ.
If you are a BBQ fan, you would know Harry as he is one of the top BBQ pit masters in the United States, having won numerous competitions across the country.
He has also appeared on various TV programs and teaches BBQ courses on the weekends.
Harry came from the same hometown as me, which is Penang, Malaysia. I was lucky to have joined Harry’s BBQ class a few years ago.
What I am sharing with you is THE BEST dry rub recipe you will find online, straight from a top BBQ guru.
Ingredients For Dry Rub
The rub consists of the following spices and ingredients:
- Salt
- Sugar
- Chili Powder
- Smoked Paprika
- Garlic Powder
- Steak Seasonings
- Cayenne Pepper
See the recipe card for full information on ingredients.
How To Make Dry Rub For Ribs
Step 1. In a bowl, mix all the ingredients together.
Step 2. Store the dry rub in an airtight container for up to a few months. Rub it onto chicken, ribs, steak, pork, and other meats. I doubled the portions of the dry rub and stored it in a glass jar.
Recipes Using Dry Rub
Dry Rub Grilled Chicken Thighs
Dry Rub Baked Chicken
Dry Rub Baked Pork Chops
Frequently Asked Questions
This recipe is only 188 calories per serving.
What To Make With Homemade Dry Rub
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Homemade Dry Rub Recipe
Ingredients
- 1 tablespoon salt
- 2 tablespoons white sugar , or brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 tablespoons steak seasoning, McCormick
- 1/4 teaspoon cayenne pepper
Instructions
- In a bowl, mix all the ingredients together.
- Store the dry rub in an airtight container for up to a few months. Rub it onto chicken, ribs, steak, pork, and other meats. I doubled the portions of the dry rub and stored it in a glass jar.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love all your recipes. They are simple and easy to prepare. I have modified some of them because I didn’t have the ingredients on hand and they are still delicious. Thank you for sharing the recipes, especially the Asian ones. Reminds me of home, Malaysia. Miss the delicacies especially during Lunar New Year and Eid.
Thanks Mitali for your support.
The steak seasoning is a combination of salt, onion, garlic, black pepper, paprika, and celery seed. I’m assuming the onion & garlic are powdered. It seems to me you could make your own substitute with these ingredients but leave out the salt if you find the rub too salty. You’d have to experiment with amounts but this is the order they’re listed in meaning there’s more salt than any other ingredient.
Is there another seasoning you recommend other than the steak seasoning? I have mesquite and barbecue seasonings on hand but no steak!
You can try barbecue seasoning or mesquite, it’s fine.
Hi there, thanks for the dry rub. Can’t wait to use it on my meat. Thanks also for the lovely recipes.regards Porsche.
Thanks Porsche. This is a good dry rub recipe.
This is a great recipe. I have used it on chicken, and pork chops so far. All my family loved it.
Hi Connie, yes, this is the best. Please try all my recipes that use this dry rub: https://rasamalaysia.com/?s=dry+rub
Can you give me a reason why you are using McCormick’s seasonings?
It’s the recipe. No particular reason!
Very nice
Thanks!
Can Stevia+Organic Coconut Palm sugar be used?
I think so.
my first dry rub, and my last dry rub for the next while. the best pork chops ever. cant wait to try the rub on chicken tomorrow. thanks for sharing this great recipe. I will cut the salt in half from now on.
Hi Lisa, thanks for your great comment, I am glad that you love the dry rub. :)
So, your recipe for the dry rub calls for approximately 9 tablespoons of ingredients. The picture shown is obviously far more, but the kicker is the nutritional value is measured for one cup. 14,000 mg of sodium per serving??
Daniel, the recipe was 1/2 cup, it was a mistake. I always double or triple portion and keep the dry rub in my pantry. The picture is 1 cup of dry rub. The nutrition value is updated to show 1/2 cup and I have no idea about the calculation of sodium per serving. It’s what the program generates but the recipe calls for only 1 tablespoon salt and it has 7g salt in the half cup. You may cut down on the salt to 1/2 tablespoon if you like.
Can these chicken wings be made in the oven? If so how different would the instructions be? Oven temperature, time etc.