Dry Rub




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

This dry rub is a bit of a mix between the dry rub I put on my ribs and my blackened seasoning. It's absolutely delicious on pork! I'm convinced it's just the right balance of salty and sweet, too.

Step 1: Ingredients

  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1/2 tablespoon coriander
  • 1 teaspoon thyme
  • 1 teaspoon dried mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
This is exactly what I put in mine. :D I made this up today as I needed to put a ton of run on some pork butt I bought that I'll be cooking tomorrow. 

I bet a bit of onion powder would be nice too, or more cayenne. But I like the balance so much I decided not to fiddle with it anymore.

Step 2: Mix and Taste

Mix everything together in a big bowl or jar. You'll need to use a spoon or fork to break up the brown sugar clumps - that'll take a minute or so. :D

Once it's all mixed, taste a little bit. At this point you can play with it and try to improve it to better suit your tastes. Add additional spices little by little, though - no more than 1/2 teaspoon at a time. This will keep you from overloading it with any particular flavor.

Step 3: Rubbing!

This makes enough rub to cover a ton of meat! I used it on roughly 9-10 pounds of pork butt. I might even make extra and double layer it. :D

The rub works best if you'll able to let it sit on the meat for a few hours before cooking (I'm letting mine hang out overnight!), but it's great right away on steaks or chicken thighs. 



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    23 Discussions


    1 year ago

    I had a tiny goat roast so I just winged it... Brown sugar, white pepper, black pepper, salt, thyme, coriander, curry powder, turmeric, chipotle, & paprika.

    That brown sugar makes it stick very well!


    2 years ago

    I've tweaked this a couple ways here and there, but this recipe is so sound it's like you can't mess it up if you stick to his base. Bravo! I've done many projects on instructables.com, but rarely pay attention to food. This is probably the best thing I've done. AWESOME!


    3 years ago

    Try adding smoked paprika instead of regular.


    4 years ago on Introduction

    I used this rub in conjunction with her Pulled Pork recipe in my oven and was rewarded with the best pork I've ever had. Ever. The only way I think this could be improved is when I get to add it to my No-Weld Double-Barrel smoker (by Javin007) once it's completed.

    This is my favorite website on the internet. It's Pintrist with clear instructions, and realistic expectations. I made it, but don't see the need to post pic of a bowl of spices.


    4 years ago on Introduction

    Great recipe my friend!

    I've made a dry rub recipe following my Italian's tradition. Let me know what you think of that :D



    5 years ago

    used it for burgers today and added a little ranch to the meat for a bbq. absolutely amazing


    5 years ago on Introduction

    Good mix - always like to see cumin in BBQ rubs! What salt are you using? Kosher, pickling, table, etc.? Could make a big difference in the salt content!

    1 reply

    5 years ago

    Wow. The whole house smells of spices. Hope it tastes as good. :-)


    5 years ago on Step 2

    A metal whisk would work real well in breaking up the clumps.

    Will be trying out your rub on a pork shoulder tomorrow. It sounds delicious.


    5 years ago on Introduction

    I use all of the same ingredients with a slight added flavor boost with...smoked cumin, smoked garlic and smoked paprika.....and it's dangerously addictive!! ........dry rub variation


    5 years ago on Introduction

    I'll have to try your recipe. I find that perhaps 'less is more' might apply to rubs. Too much and it can overpower the taste of the meat. What do you think?

    2 replies

    Reply 5 years ago on Introduction

    Depends on the cut. Pork shoulder (boston butt or the picnic shank) as well as brisket are large cuts and we usually cover them in at least 1/2 - 3/4 cup of our rub.

    Ribs get a bit less due to their thinner cross-section, but also they have additional basting, etc. involved which add flavor above the standard rub in our technique.

    Chicken we rub via a large shaker can - usually about 3 cups to a tray (case) of thighs/breasts.

    I go the exact opposite way most of the time, ha! But I mostly use rubs on pretty large (4+ pound) pieces of meat. :D Smaller pieces, though, they can definitely get overwhelmed!

    Since the middle bits of the meat will be so unseasoned, I really like getting a nice thick crust on there to build flavor.

    I'm in heaven... :-)

    Do you want to marry me? If not, do you (and your boyfriend) want to adopt me? I will be a good boy if I have your delicious recipes everytime!

    Haha, is it still adoption if you live somewhere else? My house is too small and too full of furry children already. ;)