Everything BBQ Rub
This everything BBQ rub is perfect for beef, pork, lamb, chicken, and sloppy joes. I have used this on wings, beef and pork ribs, and even lamb ribs, and have found it to be incredibly universal and flavorful.
This makes a small batch of the bbq rub, to make quantity adjustments easier. If you double or even triple it, simply add the bbq rub to a mason jar, put the top on, and shake it up. You’ll always have it on hand.
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This is an all-purpose BBQ dry rub. It is ideal for almost any protein, including beef, pork, lamb, chicken, salmon, and shrimp. I’ve used it on wings, beef ribs, pork ribs, and lamb shanks, and I can confidently say it’s exceptionally versatile and packed with flavor. You won’t be disappointed with how it transforms your dishes!
This recipe yields a small batch of BBQ dry rub, allowing for easier adjustments in quantity. If you need more, you can easily double or triple the recipe. Simply combine the ingredients in a mason jar, secure the lid, and shake well. This way, you’ll always have your BBQ rub readily available for when you need it.
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Making the Rub
Begin by measuring all the necessary ingredients and placing them into a bowl.
About the Ingredients
This BBQ dry rub recipe is designed to be straightforward and uncomplicated, utilizing ingredients that are likely already available in your kitchen pantry.
brown sugar adds just a hint of sweetness and carmelizes as you cook it (even in an air fryer). You can use dark or light brown sugar for this.
paprika adds a smokey flavor
coarse salt because seriously, everything needs salt. that’s what gives it flavor.
freshly ground black pepper It’s for a little flavor and “spice”. When pepper is freshly ground, it’s significantly more flavorful than pre-ground pepper. But if ground pepper is all you have, by all means, use it. It won’t be quite the same, but it’ll do in a pinch.
garlic powder because it’s a dry rub, you don’t want to use fresh garlic in this. the garlic adds a great flavor to it and makes it a bit more universal (in my opinion)
onion powder because garlic and onion powder go together like a “Wink and Smile”. 😉
Options for Mixing
There a couple of ways you can mix this rub together.
The first way: Use a whisk to gently mix the ingredients together.
The Second Way: You can combine the ingredients in a canning jar, securely fasten the lid, and shake until well-mixed.
Jenn’s Notes:
The entire yield will cover about 5 pounds of chicken or Pork Roast.
If you have any leftover mixture, store it in an airtight container for optimal freshness (refer to the “Storage” section in the notes for further details).
More than just a dry rub
You can use this rub as a season on sloppy joe’s or add it to oil and apple cider for a marinade. I even use it as a base rub for buffalo chicken wings.
Check out my The Best Grilled Chicken Wings (with Air fryer cooking instructions) for easy instructions on how to use the rub on basic grilled chicken wings.
Storage
For optimal flavor, it’s advisable to prepare only enough BBQ Dry Rub for about a month of use.
That being said, some users have noted that their spice blend maintained good flavor for up to three months. As with anything else I create, individual preferences may vary.
This is why the recipe is intentionally designed to yield a smaller quantity, allowing you the flexibility to adjust the amount according to your needs.
Le Parfait Super Terrine – 350ml/12oz (Pack of 4)
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Le Parfait Super Jar, Canning Jars, 250mL/8oz/Half Pint
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Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
ENJOY and Share!
Let me know what you think of this BBQ Dry Rub! Your star ratings with your comments are tremendously helpful!
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Everything BBQ Rub
This go-to bbq rub is ideal for all your grilling, smoking, and broiling needs. Perfect for beef, pork, lamb, and chicken, I even use it in my sloppy joes. Whip it up in less than 5 minutes with pantry and spice-shelf staples.
- Total Time: 5 minutes
- Yield: 8 (1oz) servings 1x
Ingredients
- 1/4 cup brown sugar (Light or Dark)
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1/4 cup coarse sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
Instructions
- Measure and combine all ingredients in a bowl.
- Whisk gently together, or if using a canning jar, secure the lid and shake.
- Store any leftovers in an airtight container (see notes – storage info).
Equipment
All-Clad Stainless Steel Whisk
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Gold Measuring Cups and Spoons Set of 15
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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This will cover about 5 pounds of chicken or Pork Roast.
Storage Info
- It’s recommended to only have enough for a month. I have had this spice blend last me about 3 months with good flavor still intact. But It’s completely up to you. This is why the recipe amount I’m sharing isn’t a lot.
- Prep Time: 5 minutes
- Category: BBQ
- Cuisine: American
Nutrition
- Calories: 47
- Sugar: 7
- Sodium: 3543
- Fat: 0.3
- Saturated Fat: 0.1
- Carbohydrates: 11
- Fiber: 1
- Protein: 1
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