How To Make A Dry Rub

updated Jun 9, 2023
How To Make A Dry Rub
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Being from Kansas City, there’s one thing that’s already been instilled in me and that is dry rub. It’s a blend of dry spices and herbs, and it can beautifully transform a plain cut of meat, chicken, fish, and even vegetables. We use it on anything that is bound for heat and sometimes just for fun. It is sold at most grocery stores, but you can also make one at home. Here’s a recipe and see how it can make all the difference to your meat.

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How To Make A Dry Rub

Makes about 4 1/4 cups

Nutritional Info


  • 2 cups

    packed brown sugar (see notes below)

  • 1/2 cup


  • 1/4 cup

    plus 2 tablespoons granulated garlic

  • 1/4 cup

    granulated onion

  • 1/4 cup

    kosher salt

  • 1/4 cup

    freshly ground black pepper

  • 1/4 cup

    ground cumin

  • 1/4 cup

    dry mustard powder

  • 2 tablespoons

    ground ancho or chipotle chile powder

  • 2 tablespoons

    cayenne pepper


  • Whisk (optional)

  • Large bowl

  • Zip top bag

  • Plastic wrap (for meat prep)


  1. Gather Ingredients
    Since there's no oven or complicated procedure involved in the making of this rub, the assembly of everything is key. Forgetting one ingredient can make things taste a little off, so make sure everyone (spice wise rather) is in attendance!

  2. Measure
    Measure ingredients into prep bowls. We usually mix them into smaller bowls before adding them to the large bowl, just in case we measure incorrectly it's easier to rectify.

  3. Mix
    Add all spices to your large bowl and add brown sugar. Combine with a whisk, or toss all ingredients into a large zip top bag and shake, shake, shake!

  4. To Use
    Rub your mixture into the piece of meat which you'll be using. We suggest this rub on anything that once had legs. Don't be afraid of it getting messy, that's a given, just get it in all nooks and crannies incuding bony or fatty parts.

  5. Wrap In Plastic
    Wrap your meat in plastic for at least an hour, up to a day and let things mingle. Although you can grill, broil or bake things immediately, the longer the rub sits on the meat the more flavor will develop further into it. This can keep up to 72 hours if needs be, but is best right around the 24 hour mark! Enjoy!

Recipe Notes

There are as many dry rubs out there as there are hairs on your head. This is just a base mixture to get you started. If you like different things, feel free to adjust it to suit your tastes. You can also play around with the types of sugar in the mixture combining brown, white, turbinado and more!