This BBQ Dry Rub Recipe can go with many different meats, I tend to use it mostly on chicken and pork.
Like the page says, you can kick it up a notch if want. Do you like spicy food? Add 1 Teaspoon of cayenne pepper, some white pepper and maybe even substitute out some or all of the sweet paprika, for hot paprika.
This is the basic of basic BBQ Dry Rubs, are you ready? This is going to stress you out.
- 1 Tablespoon of sweet paprika
- 2 Teaspoons of salt
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon of onion powder
- 1/2 Teaspoon of pepper
That’s it! Combine the ingredients in a mixing bowl with a spoon, or I just use my hands to make sure everything is evenly distributed.
With any Rub Recipe, you want to be extra careful not to contaminate the rub when you touch the meat. If I think I have more Dry Rub than I might use for a particular dish, I keep some aside so I don’t contaminate any of the leftover Dry Rub ingredients and then I can save it for another day in an airtight container away from heat and light.
You can put this on just before you fire up the grill, or several hours before. I like to do it the day before if I can get my act together ahead of time.
Giving it that extra time lets the flavors meld with the meat. A another tip on what makes GREAT BBQ.