I’m all about one dry rub recipe that does the job for pork, chicken, beef and even fish! This recipe is easy and versatile and requires only a few seasonings I bet you already have in your pantry.
We’ve used this simple recipe for several years and finally took the time to write down the measurements…which are silly simple!
What does dry rub mean?
Dry rub is a mix of ingredients that are “rubbed” onto meat using your hands. It’s kind of like a marinade except it’s not wet.
Marinating tenderizes the meat while rubs mostly flavor the meat. The longer the rub is applied to the meat, the more flavor the cut of meat will have. I recommend no less than 8 hours with the rub applied.
How to Make a Homemade Dry Rub Recipe
To make a dry rub recipe that can go on anything, I use a 1:1 ratio. What that means is each measurement is equal to all of the other measurements.
For example, if the recipe calls for one cup of onion powder, you will also add 1 cup of all the other ingredients listed, unless otherwise noted.
To make this simple rub, grab a glass mason jar or airtight container for easy storing. Your measurements will be according to the size of the cut of meat you are using.
For reference, ½ cup of this dry rub recipe will coat one 3-pound piece of meat (pork butt, ribs, chicken wings, etc.). You don’t need a lot, just a good coating and rub down will do.
Leftover rub can be stored in an airtight container for several months. I also love to give this as a housewarming gift or hostess gift!
Pair your favorite cut of beef with:
- 4 tablespoons, Onion Powder
- 4 tablespoons, Garlic Powder
- 4 tablespoons, Chilli Powder
- 4 tablespoons, Kosher Salt
- 4 tablespoons, Ground Pepper
- 4 tablespoons, Blackened Seasoning
- 4 Tablespoons, Cumin
- 2 shakes, Red Pepper Flakes
- Combine all ingredients together in a bowl and whisk together until blended.
- Store in airtight container for up to one year.
Make a big batch of this to keep on hand!