A good BBQ Rub is the secret to next-level flavour, and this blend has the perfect balance of smoky, sweet, and savory spices. Whether you’re grilling, smoking, or air frying, this BBQ rub will take your meats to the next level!
Well, I guess it ain’t no secret – I’m all about flavour! And I’m a firm believer that a little bit of spice goes a long way! Don’t be afraid of them. Fill your pantry with them. Get used to using them in your cooking. And often!!! Trust me! Once you familiarize yourself with spices and what they do/add to cooking, you open up a whole new world of flavours and possibilities.
You’ll start to notice how they can take simple dishes and turn them into full-on flavour explosions. Plus, when you have a well-stocked spice rack, you can get creative in the kitchen without ever feeling limited. Before you know it, you’ll be adding that perfect pinch of cumin here or a dash of smoked paprika there, and you’ll be a flavour master in no time.
One of my favourite things to do with spices is mix them up to create the perfect blend that matches whatever I’m cooking. There’s something so satisfying about experimenting with different combinations and watching how the flavours come together to create something totally unique. You can adjust the heat, the sweetness, or the depth of flavour based on your mood or the dish you’re making. Plus, when you make your own blends, you can avoid all the weird additives and preservatives you find in pre-made versions.
And the best part? You can use your homemade seasonings however you please! As a matter of fact, this BBQ rub isn’t just for meats—it’s fantastic on grilled veggies, roasted nuts, and even popcorn! I ALWAYS keep a batch on hand for effortless flavour any time I fire up the grill or air fryer. It’s one of those staple recipes that never disappoints and can be used in so many different ways. So, the next time you’re looking to kick your BBQ game up a notch, just reach for this rub and let the flavours do the talking.
WHAT YOU’LL NEED TO MAKE THIS HOMEMADE BBQ SPICE RUB
A good BBQ rub is more than just seasoning—it’s the foundation of bold, mouthwatering flavour. This perfectly balanced blend of smoky, sweet, and savory spices creates a deep, rich crust that enhances everything from ribs to chicken, pork, and even roasted veggies. Whether you’re grilling, smoking, or air frying, this BBQ rub will take your dishes to the next level! Let’s get into what you’ll need to make it in a little bit more detail down below:
- Brown Sugar: Adds a subtle sweetness that balances out the smoky and spicy flavours while also helping to create that beautiful caramelized crust on your meat. On the Keto diet? Use golden monk fruit sweetener instead!)
- Smoked Paprika: Provides a deep, smoky flavour without needing a smoker, giving your BBQ rub its signature rich taste. Since it has such a distinct and unique flavour perfect for ‘bbq’, I don’t recommend using regular paprika instead.
- Chili Powder: Adds warmth and depth, enhancing the overall complexity of the rub.
- Garlic Powder: Infuses the rub with a bold, savory note that complements the smokiness.
- Onion Powder: Contributes a mild sweetness and umami, rounding out the rub’s overall flavour profile.
- Cumin: Brings a slightly earthy, nutty warmth that pairs well with smoky and spicy elements.
- Salt: Essential for enhancing all the flavours while also helping to draw out moisture for a better texture.
- Black Pepper: Adds a sharp, slightly spicy bite that balances the sweetness from the sugar.
- Cayenne (optional, for heat): For those who like a little kick, cayenne gives the rub an extra layer of heat.
- Mustard Powder: Adds a subtle tangy sharpness that complements pork and beef especially well.
- Ground Coriander (optional, for a twist): A bright, citrusy note that enhances the overall flavour complexity.
HOW TO MAKE BBQ RUBS FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this easy bbq rub seasoning in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh spices. Old spices lose their potency, which can lead to a dull-tasting rub. If your spices have been sitting in the pantry for years, it’s time for a refresh!
- Balance is everything. A great BBQ rub hits all the right notes: smoky, sweet, salty, and a little heat. If you prefer more heat, increase the cayenne; if you like it sweeter, add a touch more brown sugar.
- Mix thoroughly. To ensure even distribution of flavours, whisk the rub together in a bowl or shake it up in a sealed jar. This prevents any one spice from dominating the mix.
- Store properly. Keep your BBQ rub in an airtight container in a cool, dark place. A glass jar with a tight lid works best, and it will stay fresh for up to 6 months.
- Pat meat dry before rubbing. Moisture can prevent the rub from adhering properly. Pat your meat dry with a paper towel before applying the seasoning for the best coverage.
- Apply generously. Don’t be shy! A good layer of rub ensures a deep, flavourful crust. Massage it into the meat for even coverage.
- Let it rest. For maximum flavour, let your meat sit with the rub for at least 30 minutes before cooking. If you have time, refrigerate it for a few hours or overnight for even deeper flavor penetration.
- Pair it with the right cooking method. This BBQ rub works well for grilling, smoking, air frying, or even oven roasting. If using high heat, be mindful that the sugar can caramelize quickly, so monitor for burning.
- Customize to your taste. Experiment with variations! Try adding a teaspoon of coffee grounds for extra depth, or swap out smoked paprika for chipotle powder for a spicier twist.
- Use it beyond meat. This rub isn’t just for meats! Sprinkle it on roasted veggies, nuts, or even popcorn for a smoky, savory boost.
FREQUENTLY ASKED QUESTIONS
BBQ rub and BBQ seasoning are similar but not exactly the same. A BBQ rub is a blend of spices, herbs, and sometimes sugar that’s meant to be generously applied to meat before cooking. It forms a flavourful crust when grilled, smoked, or air-fried.
BBQ seasoning, on the other hand, is typically a finer blend of spices without as much sugar and is often used as a general-purpose flavour enhancer for meats, vegetables, and even snacks. While both add bold BBQ flavour, a rub is usually applied in larger amounts to create texture, whereas seasoning is sprinkled more lightly for overall flavour balance.
For BBQ rubs, kosher salt is typically the go-to choice. Its coarse texture makes it easy to control the amount you’re using, allowing it to coat the meat evenly without dissolving too quickly. Kosher salt also adds a nice, subtle crunch to the rub’s crust as it cooks. While you can use regular table salt in a pinch, the finer granules can cause the rub to become overly salty.
While it’s not mandatory, it’s a great idea to apply a small amount of oil to the meat before adding dry rub. The oil helps the rub adhere better, creating a more even coating and ensuring that the flavours stick during cooking. It also promotes a nice, crispy exterior. You don’t need to drench the meat—just a light drizzle or brushing of oil, such as olive oil or avocado oil, is enough to help the rub do its magic. This step is especially helpful for leaner cuts like chicken breasts or pork tenderloin, where the rub might not stick as easily without some oil.
For the best flavour, let the dry rub sit on the meat for at least 30 minutes before grilling. This allows the spices to penetrate and enhance the taste. If you have more time, refrigerating the meat with the rub for a few hours or overnight deepens the flavour even more, especially for larger cuts like ribs or brisket. Just be mindful that rubs with a lot of sugar can start drawing out moisture if left too long, so for quick-cooking meats like chicken or pork chops, a shorter rest time is perfectly fine.
If you leave dry rub on meat for too long, especially one that contains sugar such as this one, the rub can start drawing moisture out of the meat. This can result in a drier texture and can even cause the rub to become too salty or overpowering. For meats like chicken or pork, a few hours is ideal for flavour infusion without compromising the texture. However, for larger cuts like ribs or brisket, letting the rub sit overnight in the fridge is perfectly fine, as the longer marination time allows the flavours to penetrate more deeply. Just be cautious with delicate proteins or if the rub has a high sugar content, as too much time could lead to burnt or overly sweet spots when cooked.
To keep your BBQ rub from clumping, it’s important to store it properly and ensure the ingredients are well mixed. First, make sure all the spices are fresh and dry, as moisture is the main cause of clumping. If you’re using any ingredients with a natural moisture content, like brown sugar, try breaking it up into smaller pieces or even sifting it before mixing. After mixing the rub, store it in an airtight container to prevent humidity from affecting it. If you notice clumps forming, simply give the rub a good shake or stir it with a fork to break them apart. Keeping your rub in a cool, dry place will help maintain its texture for longer.
The shelf life of BBQ rub depends on how well you store it, but generally, it can last up to 6 months when kept in an airtight container in a cool, dry place, away from direct sunlight and moisture. Spices lose their potency over time, so the flavour may begin to dull after several months. To get the most out of your BBQ rub, it’s best to make smaller batches that you can use within a few months.
MORE HOMEMADE SEASONINGS AND SPICE BLENDS FOR YOU TO TRY
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BBQ RUB
Ingredients
- ¼ cup Brown Sugar (or golden monk fruit sweetener for keto)
- 2 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Cumin
- 1 tbsp Salt
- 1 tsp Ground Black Pepper
- 1 tsp Mustard Powder
- 1 tsp Cayenne optional, for heat
- 1 tsp Ground Coriander optional, for a twist
Instructions
- In a bowl, combine all the ingredients. Use a fork to break up any clumps from the brown sugar or spices.
HOW TO USE THIS HOMEMADE BBQ DRY RUB
- Pat your meat dry, then generously coat it with the dry rub. Massage it in to ensure every nook and cranny is covered.
- For best results, let the meat sit with the rub for at least 30 minutes before cooking. For deeper flavour, refrigerate it overnight.
- Cook your meat to perfection on the grill, smoker, or oven. Enjoy the perfect blend of smoky, sweet, and savory!
Video
Notes
Nutrition
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