9 BBQ Dry Rubs You Can Make at Home

Jason Webster
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1) Sweet & Spicy Barbecue Pork Rub

{1}. Taco Seasoning Barbecue Pork Rub
{2}. Grilling Spices Rub
{3}. Pineapple Coconut Barbecue Pork Rub
{4}. Sweet & Spicy Pineapple Barbecue Pork Rub
{5}. Cajun Dry Rub Recipe
{6}. Memphis Dry Rub Recipe
{7}. Memphis Style Barbecue
{8}. Classic Dry Rub Recipe

Classic bbq turkey and chicken rub

This is one of the most popular rubs on the barbeque circuit. It’s simple and versatile. It suits just about any piece of meat, especially chicken wings. It has the basic salt and pepper, and then a hint of garlic. If you want, add some dried rosemary and basil for a more complex flavor.


  • 2 tablespoons of sea salt
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 2 tablespoons of dried rosemary
  • 2 tablespoons of dried thyme

3) Classic Sweet Rub (Great for Pork and Chicken and… well most things really!)

No prizes for guessing what’s in this BBQ dry rub. The great thing about using brown sugar is that you can use it to accentuate flavour. It’s only subtlety sweet but it works nicely with fresh herbs and spices. It can also help to cut the fattiness in some cuts of meat.

Add brown sugar to ground spices like salt and pepper to make your own rub. Use a fifty-fifty ratio and modify it to your taste.

Heat a nice big skillet, add a little olive oil and add any cuts of meat you like, with a generous sprinkle of the rub. Cook over a medium/high heat until it starts to brown nicely.

If you’re pan frying chicken breasts, you will get a nice juicy white piece of meat. This is particularly relevant if you are cooking on a gas grill if the lid is closed,

If you’re using enough oil and cooking over a high heat, the juice won’t get a chance to dry off and the meat will retain a nice juicy texture even when cooked well done.

4) ‘Sweet with Heat’ Texas Style BBQ Rub

2 Tbsp. Cayenne pepper

2 Tbsp. Brown sugar

2 Tbsp. Paprika

1 Tbsp. Garlic powder

1 Tbsp. Onion powder

1 Tbsp. Chili powder

1/4 Cup Kosher Salt

Mix all the ingredients in a bowl. Transfer the mixture to a shaker. Store in an airtight container. Apply the rub on your meat before cooking.

5) Meathead Goldwyn’s Memphis Dust Rub (Formulated for Ultimate Flavor, Color and Crust Formation)

Recipe Type: Rub

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: About 2 cups

1 Tablespoon Ground Chipotle Powder

Note: If some of the ingredients are difficult to find, I recommend substituting with 1 1/2 times the amount of seasonings you normally use.


Combine all ingredients in a small bowl. Mix well to combine. Season to taste.

Use Memphis Dust Rub on beef, pork or poultry.

This Memphis Dust Rub, also known as Tandy Wilson’s or Memphis Minnie’s Best Rib Rub, has been the signature dry rub at one of the most prestigious barbeque joints in the country, the Cozy Corner Bar-B-Que in Memphis, Tennessee, since 1957.

A great alternative to the normal rubs, Memphis Dust Rub goes well with all meats, including ribs, steaks, and pork chops.

6) Rib Rub (This one has scored some awards too!)

You will need:

  • 2 tablespoon sea salt
  • 2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoon paprika
  • 2 tablespoon brown sugar
  • 1 tablespoon garlic powder

1 tablespoon onion powder.


Mix all ingredients together and store in an airtight container.

You can also made a secondary blend of 1 tablespoon of sugar, 1 tablespoon of salt, 1/2 teaspoon of minced garlic, 2 tablespoons of paprika, and 2 tablespoons of chili powder.

Put this in a shaker along with your rib rub.

7) Memphis Style Baby Back Ribs Rub

This is classic smoking dry rub for baby back ribs. It is a good all-purpose rub that works in the smoker or on the outdoor grill. Just a few ingredients and a little time spent in the spice cabinet makes this rub unlike any other.

The idea of creating BBQ rub is to enhance the flavor of the meat. There are hundreds of recipes. It’s up to you to find a rub that really suits your taste buds.

Here are some recipes for making BBQ rubs:

  • Basic BBQ Rub
  • Asian Five-Spice Rub
  • Brown Sugar & Black Pepper Rub
  • Chai Rub
  • Chili Lime Rub
  • Fajita Rub
  • Mexican Taco Rub
  • Orange Citrus Mustard Rub
  • Salt, Pepper, and Chili Rub

Making your own rub is an ideal way to know that you’re using the best ingredients and that the flavor won’t change from one batch to another. If you’re worried about not having the right ingredient on hand, you can always pick up whatever is missing from your local grocery store.

8) Beef Rub (With a healthy dose of pepper)

In a bowl, toss together all of the ingredients, except the cornstarch and bread crumbs. Rub this mixture over the beef. Place this beef in the fridge for 2 to 3 hours.

When you come back, remove the beef and pat it slightly with a paper towel to remove any moisture. Place the cornstarch and bread crumbs in separate bowls. Roll the beef into the cornstarch, and then into the crumbs.

Place the beef onto the grill and cook it with indirect heat, meaning you’re cooking the meat with no charring or scorching. Cook the meat for about an hour, turning it often.

9) Steven Raichlen’s Memphis Style Rub for Ribs

  • 2 tablespoons paprika
  • 2 tablespoons plus 2 teaspoons mild chili powder
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons pepper
  • 3 tablespoons brown sugar
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne
  • 1 teaspoon fennel seeds
  • 1-1/2 teaspoons salt

Divide ingredients in half, then combine two half batches in small bowl. Sprinkle on ribs or chicken before grilling. Best results when used with 1 to 2 cups apple-sauce based barbecue sauce.

Best Lump Charcoal

If you have a charcoal smoker , then the lump charcoal is the best fuel for it.

Lump charcoal comes from hardwood logs. It burns hotter, cleaner and longer than the typical briquettes that many homeowners use. That makes it ideal for smokers.

Lump charcoal is sold by volume rather than weight, so you can opt for a small bag for frequent grilling, or a large bag for longer grill sessions.

In addition to getting lump charcoal, it is also important to know how to light it. This means that before you even begin the process of smoking your meat, you should know how to master the art of lighting lump charcoal.

First, place the lump charcoal on top of the grate that is used for indirect cooking.

You should also have a few pieces of lump charcoal in the charcoal cup.

For the best results, you should light the charcoal with a charcoal chimney. This is especially important when you are smoking meat due to the amount of time the meat requires.

Set the chimney starter in the cooking chamber and arrange the charcoal in it.

Next, crumple a few sheets of newspaper to use as tinder. Add them to the top of the charcoal and light it with a lighter or torch. After five minutes, the charcoal should be nice and hot.

From there, you can gradually spread the hot charcoal throughout your smoker.