All-Purpose Dry Rub
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2¾ cups
- ½cup paprika, or ⅓ cup smoked paprika
- ¼cup kosher salt
- ¼cup freshly ground black pepper
- ¼cup brown sugar
- ¼cup chile powder
- 3tablespoons ground cumin
- 2tablespoons ground coriander
- 1tablespoon cayenne pepper, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
141 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 5 grams protein; 251 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Alan C Brown
I use this one which is almost identical.
All South Bafbecue Rub.
Chris Schlesinger's basic BBQ rub recipe. You can't go wrong with this one.
Recipe From : The Thrill of the Grill by Chris Schlesinger
2 Tablespoons salt
2 Tablespoons sugar
2 Tablespoons brown sugar
2 Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons black pepper -- freshly cracked
1 Tablespoon cayenne pepper
4 Tablespoons paprika
All you do is throw them together and mix them well.
< Prev Next >
Catherine
We add whole allspice, cinnamon stick and whole cloves, ground in a spice blender, and use a combination of homemade sweet and smoked paprika. When we don't feel like grilling, or when the grill is in use for other things as it was last night, we slow cook the meat for 3 or so hours in a 225 degree oven with excellent results.
Steve Shapiro
Not only is this rub delicious on steaks, I've also used it as the seasoning for roasted nuts. Melt some unsalted butter, stir in some of your favorite nuts (I use any combination of pecans, almonds, macadamia, and cashews), then add enough of the rub to evenly coat all the nuts. Bake a single layer at about 250 for 30-45 minutes, stirring occasionally. Sprinkle a bit of kosher salt over them when they come out and let cool.
David
I've been using this for many years as my go to rub. It really is terrific on poultry, pork, and beef. Not sure about it on lamb just because I haven't tried it. It just doesn't seem like an appealing combo.
Tom Saunders
Since I use an electric smoker set at 225 degrees, I double the amount of brown sugar to put a little better "bark" on the meat. I sometimes substitute dried chipotle flakes for chile powder, usually when smoking beef back ribs.
Susan
Yes! The rest of the book is great too.
Heysus
I have used this often with smoked bbq ribs. Excellent.
Sean
I made this as written, albeit scaled back, the first time around. It was excellent on top round, cooked slowly as prescribed. Thereafter I've cut back on the cumin and salt, replaced the cayenne with chipotle powder, and experimented with adding a bit of cocoa powder and finely ground dark coffee. These seem to enhance the smokey flavors of the paprika and the chipotle as well as highlighting their sweetness: the end result is different and good, but not a replacement for the original.
Jim
I’ve used this rub for years, mostly on smoked meats. It’s especially tasty on smoked round and chuck roasts; slice them thin and make “pit beef” sandwiches. Also great on smoked chicken.
Jim
Used st louis style. 350 for 1.5 hours at 350 on rack, foil below. One hour with bbq sauce covered with foil. Tender flavorful.
John C.
Tried it on ribeye steaks on a charcoal barbecue, very tasty, I’ll use it again.
Cindy in Seattle
Ok, rookie griller here. I’ve made the rub, now I need to decide what to do with it - on the grill in particular. Can I use it on a skirt steak? I’m used to grilling those on direct heat but the notes say that this rub will burn on direct heat. Would indirect heat be a bad idea for a skirt steak?
Sharon
Anyway I made the salad as written, but cut in half. The carrots and celery softened but still had a good crunch. I used oregano, parsley, dill and mint from my garden for the herbs. Next time, and there will be next times, I’ll try other herbs. The salad was delicious but we thought it as a little too sweet. Next time, and there will be next times, I’ll drain the onions thoroughly before adding them to the salad.
Steve Shapiro
Not only is this rub delicious on steaks, I've also used it as the seasoning for roasted nuts. Melt some unsalted butter, stir in some of your favorite nuts (I use any combination of pecans, almonds, macadamia, and cashews), then add enough of the rub to evenly coat all the nuts. Bake a single layer at about 250 for 30-45 minutes, stirring occasionally. Sprinkle a bit of kosher salt over them when they come out and let cool.
Lesha
Great as a rub for tofu!
DC
Used a variation of this dry rub on oven roasted baby backs (ribs cut into individual ribs) and it was terrific. I pretty much followed Schlesinger's proportions, but Sifton's ingredients, omitting white sugar including 2T ground coriander and a 1T mix of cayenne and chipotle powders as I didn't have chili powder - rubbed on ribs and refrigerated for about 6 hours. Roasted at 400 degrees for 40 minutes, and ribs were succulent with some tooth. Definitely a keeper.
ajaju
Anyone use an oven? I don't have a grill. And if so, did you bake? Broil? Thanks!
Steve Shapiro
I reverse sear in the oven. Best way to make steak.
Sean
I made this as written, albeit scaled back, the first time around. It was excellent on top round, cooked slowly as prescribed. Thereafter I've cut back on the cumin and salt, replaced the cayenne with chipotle powder, and experimented with adding a bit of cocoa powder and finely ground dark coffee. These seem to enhance the smokey flavors of the paprika and the chipotle as well as highlighting their sweetness: the end result is different and good, but not a replacement for the original.
LMK
Question as to what is meant by "chile powder". Some commercial blend (like the McCormick's stuff my mother used back in the 1960s)? Or ground chiles (i.e. dried red peppers of some sort)? If it's the latter (powdered dried hot red peppers) then 1/4 cup seems like a lot.
Lois Haggard, New Mexico
This is a great question. To me, “chile powder” is a mix of mild red chile, garlic powder, salt, etc. the 1950’s thing. Here in New Mexico we have so many different choices, from the basic ground red chile to chile caribe, chipotle, Chimayo, and pequin. We need to develop our culinary chile vocabulary.
Jane
great rub, I used it on a pork tenderloin and served it with carmelized asian pears. Wonderful combination !
Hildegund
Very good and easy. Everybody liked it.
Heysus
I have used this often with smoked bbq ribs. Excellent.
Janet
I love this. Keep it in a jar in my condiments drawer.
Private notes are only visible to you.
Advertisement
