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    The Heirloom Pantry » Recipes » Dressings and Sauces

    Dry Rub for Chicken Wings, Ribs, and More

    Published: Sep 27, 2023 · Modified: Nov 8, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Brown sugar dry rub for wings, ribs, and more Pinterest pin.

    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!

    Spoon holding brown sugar dry rub for chicken wings, ribs, and more.

    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!

    Jump to:
    • What is Dry Rub?
    • About Homemade Dry Rub
    • Ingredients
    • Substitutions/Variations
    • Instructions
    • What to Eat with Dry Rub
    • Dry Rub FAQs
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make a gluten-free rub for wings, ribs, and more brown sugar, parsley, mustard powder, chili powder, garlic powder, smoked paprika, black pepper, kosher salt.
    • 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

    Steps to make dry rub for wings and ribs, mix brown sugar, parsley, mustard powder, chili powder, garlic powder, smoked paprika, black pepper, kosher salt.

    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

    What is the difference between seasoning and dry rub?

    Seasoning can be added before or after cooking. On the other hand, dry rubs are typically only added before cooking.

    Does dry rub tenderize meat?

    No, rubs do not tenderize meat. But they add flavor and a crispy crust.

    What are the benefits of using a dry rub?

    Dry rubs are easy to apply and add a delicious texture. They also add flavor without diluting the natural flavor of the food.

    How do I apply a dry rub?

    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.

    How long should I let the dry rub sit on the meat before cooking?

    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.

    Brown sugar seasoning for chicken wings, ribs, and more in a bowl with chicken wings.

    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.

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    • Italian seasoning substitute with dried basil, parsley, thyme, rosemary, and oregano in a bowl.
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    • Fried crispy sage leaves with finishing salt.
      Fried Crispy Sage Leaves

    Did You Like This Recipe?

    Love this homemade dry rub recipe? Please consider leaving a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    📖 Recipe

    Spoon holding brown sugar dry rub for chicken wings, ribs, and more.
    Print Recipe Pin Recipe
    5 from 1 vote

    Dry Rub for Chicken Wings, Ribs, and More

    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!
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Condiment
    Cuisine: American
    Servings: 4
    Calories: 67kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Measuring spoons
    • 1 mixing bowl

    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
    Prevent your screen from going dark

    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

    Video

    Notes

    Storage
    • Store leftover dry rub in an air-tight container at room temperature for up to 6 months for best results.
    Top Tips
    • 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.

    Nutrition

    Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1177mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 647IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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