Classic Barbecue Dry Rub

Name: Classic Barbecue Dry Rub
Prep time: 10 min
Total time: 10 min
Yield: 16 servings
Cuisine: Southern
Ingredients: ½ cup, packed (100 g) dark brown sugar, packed, any hard lumps broken up; ¼ cup (28 g) smoked paprika; 2 tablespoons (15 g) chili powder; 2 tablespoons (18 g) garlic powder; 1 tablespoon (6 g) black pepper, freshly ground, medium-coarse; 2 tablespoons (18 g) kosher salt, fine-grained (such as Diamond Crystal; use half as much if using table salt); 1 tablespoon (8 g) onion powder; 1 teaspoon (2 g) dry mustard powder; ½ teaspoon (1 g) cayenne pepper, adjust to taste for more or less heat (optional)

From the MyKitchenBank Kitchen

A sweet-smoky, mildly spicy all-purpose rub built on brown sugar, smoked paprika, chili powder, garlic and black pepper. It makes enough for several racks of ribs or a couple of pork shoulders and keeps for months.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 1 cup (150 g) rub, enough for 2–3 racks of ribs or 2 pork shoulders

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Steps

Before you start

Check that your spices are fresh: they should smell strong when you open the jar. Spices older than 2 years give a dull rub.
Measure everything into a bowl before you start, so you don't lose count.
Plan for about 1 tablespoon of rub per pound (450 g) of meat. Use 2 tablespoons per pound for large cuts like pork shoulder.
For the best flavor, apply the rub to meat 2–12 hours before cooking.

1
Break up the sugar
- Measure the brown sugar into a medium bowl.
- Press out any lumps with the back of a fork, or push the sugar through a fine-mesh sieve into the bowl, until it looks loose and sandy with no pieces larger than a pea.
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Ready when: Sugar is loose and sandy with no lumps larger than a pea.
Tip: Lumps won't spread evenly on the meat and can burn in hot spots.
2
Add the spices
- Add the smoked paprika, chili powder, garlic powder, black pepper, kosher salt, onion powder and dry mustard to the bowl.
- Add the cayenne if you want a little heat.
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Tip: Start with ½ teaspoon cayenne for mild warmth; use 1½ teaspoons for noticeable heat.
3
Whisk until uniform
- Whisk or stir for about 1 minute, pressing any clumps against the side of the bowl, until the mix is one even, deep reddish-brown color with no streaks of pale sugar or bright paprika.
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Ready when: Uniform reddish-brown color with no streaks.
4
Taste and adjust
- Pinch a tiny amount and taste it on your fingertip.
- It should taste sweet first, then smoky, then salty with a slow peppery finish.
- Add a pinch more salt, sugar or cayenne if you want, and whisk again.
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Ready when: Balanced sweet, smoky and salty flavor.
Tip: The rub tastes stronger on its own than on meat, so don't over-correct.
5
Jar and store
- Spoon the rub into a clean, dry 1-pint (500 ml) jar using a funnel or the edge of the bowl.
- Seal tightly, label with the date and shake well.
- You should have about 1 cup (150 g).
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Ready when: Jar is sealed and rub is loose and pourable.
Tip: Make sure the jar is completely dry or the sugar will clump.

Good to know

Tips

Pat meat dry, then apply a thin coat of yellow mustard or oil so the rub sticks. Press it in rather than rubbing hard.
Keep smoker or grill temperatures at or below 275°F (135°C) for long cooks, because the sugar can scorch and turn bitter above 300°F (150°C).
For a sugar-free version, omit the brown sugar. The rub will be more savory and suits high-heat grilling.
Pour out what you need into a separate bowl for the raw meat, so you don't contaminate the jar.

Make ahead

"Make the rub up to 6 months ahead. Shake the jar before each use to re-mix settled spices."

Storage & reheating

Room temperature in an airtight jar away from heat and light: best within 6 months, safe for up to 1 year. Do not refrigerate, as moisture causes clumping. If it clumps, break it up with a fork or shake the jar. To freeze, keep it in a sealed freezer bag for up to 1 year. Do not mix leftover rub that has touched raw meat back into the jar.

Substitutions

dark brown sugar → light brown sugar or coconut sugar. Light brown gives a slightly less molasses flavor; use the same weight.
smoked paprika → sweet paprika. You lose the smoky flavor; add ½ teaspoon of chipotle powder for some of it back.
kosher salt → fine sea salt or table salt. Use half the volume (1 tablespoon) because fine salt is denser.
cayenne pepper → chipotle powder. Adds heat plus extra smokiness.