Learn how to make the perfect Dry Rub for Chicken Wings, Ribs, and More. It takes just a couple simple steps and adds warm, sweet, and smoky flavors to so many dishes. Don't waste your money on store-bought rubs when it is so easy to make at home!
We love this versatile gluten-free seasoning on chicken wings, ribs, salmon, and veggies like corn. All you need to do is mix the dry rub ingredients in a bowl, rub it into your desired dish, then cook. Store the seasoning and enjoy for up to 6 months!
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What is Dry Rub?
Dry rub is a mixture of spices and herbs that are added to the surface of food prior to cooking for flavor and a light crispy crust. It is typically used on meat but can also be used on veggies. You can make dry rub yourself or purchase one that is already made.
About Homemade Dry Rub
- Taste - This dry rub has a rich sweet and savory flavor.
- Texture - The ingredients are ground and light, but still have a little texture.
- Effort - All you need to do is mix the ingredients then rub them into your food.
- Time - It takes about 5 minutes to mix the ingredients then apply them to your desired food.
Ingredients
- Brown sugar - Brown sugar provides a rich molasses sweetness.
- Garlic powder - Garlic powder adds the quintessential aroma to the blend.
- Smoked paprika and chili powder - Paprika and chili powder provide a smoky spiciness.
- Kosher salt - Kosher salt accentuates the other flavors.
- Freshly ground black pepper - Pepper adds a nice little spice to the homemade spice blend.
- Mustard powder - Mustard powder provides a sharp tanginess.
- Dried parsley - Dried parsley adds a bright and herbaceous flavor.
See recipe card for quantities.
Substitutions/Variations
- Celery salt - Use celery salt instead of parsley for an herbal, slightly sweet flavor.
- Tomato powder - Add tomato powder for a deep tomato flavor.
- Mix sugars - Use a mix of brown sugar and turbinado for a lighter flavor. Turbinado does not have a deep molasses flavor, so mixing the two will lighten the flavor of the rub.
- Onion powder - Add onion powder or use instead of garlic powder.
- Spicy - Add red chili flakes or cayenne pepper to make this seasoning spicy.
- Cumin or Oregano - Add cumin or oregano for a warm earthy flavor.
Instructions
Add ingredients to a bowl and mix until homogeneous. If the brown sugar clumps together, use the back of a spoon to press down and break up the sugar granules, then mix. Once mixed, use for chicken, fish, ribs, and more or store in an airtight container for later use.
Pro tip - Transfer to cute glass jars and decorate with ribbon or twine for a fun homemade gift.
What to Eat with Dry Rub
This versatile rub adds a sweet complexity that compliments so many dishes. We love it for our dry rub chicken wings and salmon, but it is also great for BBQ recipes like brisket, ribs, pulled pork, or pork shoulders. We love to keep some on hand for any occasion because we never know when we may want to use it!
If you make a BBQ or rib dry rub, check out these delicious sides for ribs and more!
Dry Rub FAQs
Seasoning can be added before or after cooking. On the other hand, dry rubs are typically only added before cooking.
No, rubs do not tenderize meat. But they add flavor and a crispy crust.
Dry rubs are easy to apply and add a delicious texture. They also add flavor without diluting the natural flavor of the food.
Depending on the type of food, you can use your hands or a brush to apply the rub. We recommend dusting the food before you start rubbing it in so the rub is already on most of the food.
We recommend letting the dry rub sit on the meat for at least 20 minutes before cooking or grilling, but up to overnight is fine.
Storage
Store leftover rub in an air-tight container at room temperature for up to 6 months for best results.
Top Tips
- Experiment with different spices and flavors to find the perfect combination of flavors that you love.
- Taste the rub before you use it to make sure it has your desired flavor. If the rub is too salty or sweet, you can adjust the ingredients accordingly.
Related Recipes
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Dry Rub for Chicken Wings, Ribs, and More
Equipment
Ingredients
- ¼ cup brown sugar
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley
Instructions
- Add ingredients to a bowl and mix until homogeneous. If the brown sugar clumps together, use the back of a spoon to press down and break up the sugar granules, then mix. Once mixed, use for chicken, fish, ribs, and more or store in an airtight container for later use.¼ cup brown sugar, 2 teaspoon smoked paprika, 2 teaspoon garlic powder, 2 teaspoon kosher salt, 2 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon mustard powder, 1 teaspoon dried parsley
Notes
- Store leftover dry rub in an air-tight container at room temperature for up to 6 months for best results.
- Feel free to experiment with different spices and flavors to find the perfect combination of flavors for you.
- Taste test the rub before you use it to make sure it has your desired flavor. If the rub is too salty or sweet, adjust the ingredients accordingly.
- Transfer to cute glass jars and decorate with ribbon or twine for gifting.
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