This BBQ rub recipe is so simple to make! All it takes is the spices that you already have in your pantry. Mix it up and sprinkle it over your favorite meat. It will add the most amazing sweet and savory flavor whether you are grilling, baking, or smoking your meat.
I use this dry rub at least once a week. Whether I am making pork or chicken I will cover it in this amazing spice blend. I like to make it in large quantities and store some for later. Some of my favorite recipes that I use it on is Baby Back Ribs In The Oven and Baked BBQ Chicken Breast. It is also works great for grilling as well.
Ingredients For This BBQ Sweet Rub
You are only 8 ingredients away from making the best sweet dry rub that you can literally can put on anything. Best of all you can find all of these items in your pantry.
- Brown Sugar:
- Mustard Powder:
- Sea Salt:
- Black Pepper:
- Paprika:
- Garlic Powder:
- Onion Powder:
- Cayenne Pepper:
How To Make This BBQ Rub Recipe
In a small bowl combine all of the ingredients for the rub. Stir together with a whisk or fork to break up the large clumps from the brown sugar.
Variations
- Spice It Up: Add 1/2 teaspoon of cayenne pepper or crushed red pepper flakes. If you want more heat I suggest adding a 1/4 teaspoon at a time, then mix and taste.
- Bring On The Garlic: I you are a fan of garlic up the amount to 3 1/2 tablespoons and you won’t regret it.
- Add Some Color: Use smoked paprika for a rich red color and an even more robust flavor.
Do I Have To Use Brown Sugar?
The short answer is yes. Brown sugar is what makes a dry rub good. The moisture from the molasses helps bond the meat and the other spices during the cooking process. I have tried using several other sugars and it does not work as well.
Can This Dry Rub Go Bad?
Technically the spice in the rub to not go bad or spoil. But over time they can lose their potency and lose their flavor over time.
When stored in an air tight container and kept in a cool, dry place. This delicious rub will stay good for up to 3 months. But if you are anything like me it won’t last long. I like to store mine in these Glass Spice Jars. I keep everything from homemade Italian season to Homemade Taco Seasoning in them.
Pro Tips For Using A Dry Rub.
- Tip 1: Rub the outside of your meat with a high temp cooking oil like olive oil or grape seed oil. Then sprinkle the rub over both sides and rub it in. This will help the rub stick to the meat as well as help keep in the moisture. Just make sure not to use virgin or extra virgin olive oil. It will burn during the grilling or broiling process.
- Tip 2: For extra flavor brush your meat with a coating of yellow mustard first, the mustard helps the rub stick. Then, sprinkle generous amounts of rub over the top and then rub it in.
- Tip 3: Low and slow is the way to cook anything that has a rub on it. Cooking over high heat will cause the sugar in the rub to burn.
- Tip 4: When your meat has cooked to temp. Brush on your favorite barbecue sauce. Then, broil or grill on high for 2-3 minutes.
What Else Can I Put This On?
- Bacon: If you want to step up your bacon game. Bake your bacon and before putting it in the oven. Sprinkle this sweet rub over the top. It will come out
- Fries: Sprinkle over the top of your fries for the last 5 minutes in the oven or air fryer.
- Sweet Potatoes: It is a great way to add more flavor to sweet potato fries or a baked sweet potato.
- Burgers: Take your burgers to the next level. While grilling sprinkle over the top and cook until done. Add a little of the candied bacon and your mouth will thank me.
- Cauliflower: If meat is not your thing. This is a great way to add a lot of flavor to veggies like cauliflower.
- Roasted Potatoes: This is a family favorite at my house and turns them from drab to fab.
BBQ Rub Recipe
Ingredients
- ¼ cup brown sugar
- 1 tsp mustard powder
- 1 tbsp sea salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp cayenne pepper
Instructions
- In a small bowl combine all of the ingredients for the rub. Stir together with a whisk or fork to break up the large clumps from the brown sugar.
- Store in an air tight container and it will last for up to 3 months in a cool dry place.
Notes
Nutrition
Have you tried this recipe?
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