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    You are here: Home » Food » BBQ

    All Purpose Seasoning

    June 16, 2021 By Mary 24 Comments

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    Jump to Recipe
    Basic Dry Rub Recipe Pin
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    Basic Dry Rub Recipe Pin
    Basic Dry Rub Recipe Pin

    A simple guide on making your own All Purpose Seasoning. Have you ever wondered about the mysteries of making your own homemade dry rub? We’ve got a simple formula for making a great homemade all purpose seasoning (rub) that’s great on barbecued pork and chicken.

    A mason jar of Homemade All Purpose Seasoning (or dry rub)

    An all purpose seasoning is meant to provide flavor to a variety of meats and proteins. This recipe is meant to provide a simple set of rules that will let you customize based on your flavor preferences. It’s five simple ingredients you likely have in your pantry already.

    Jump to:
    • What is All Purpose Seasoning
    • Sweet
    • Savory
    • Spice (or Heat)
    • Formula for Simple All Purpose Seasoning
    • Applying a Dry Rub
    • Want a more advanced Dry Rub Recipe?
    • Other Seasonings
    • All Purpose Seasoning Recipe

    What is All Purpose Seasoning

    By definition a dry rub (or seasoning) is a collection of dried ingredients that can be used to enhance the flavor of meat and other proteins. When applying a rub, you’re really only coating the exterior of the meat. But even though it may not penetrate too deep, the exterior can add a dimension of flavor and take a good cut of meat to great. For any all purpose seasoning, or dry rub, we combine three aspects of building the flavors, sweet, savory, and spice (aka heat).

    Sweet

    Why sweet? For low heat and slow cooking, the sweet factor is sugar (brown sugar, cane sugar, or even turbanado sugar), which will help to create that caramelized crusty exterior (bark). To balance the sweetness from the sugar this is where the savory flavor comes in. We hardly, if ever, use sugar for beef, but we love it on pork and chicken cooked low and slow. If you plan on high heat roasts or grilling, consider a seasoning with little to no sugar.

    Savory

    This comes from things like salt and onion powder. You can also get some awesome savory notes from dry mustard, chili powder (which is simply a blend of dried chilies), cumin, paprika, celery salt, or ancho powder. Start small and keep adding some of your favorites.

    Each brand of chili powder will be different based on the proprietary blends. Some may be spicier than others. For this all purpose seasoning, we use chili powder as an easy way to add a blend of flavor without adding 12 ingredients.

    Different kinds of salt
    Different types of salts for your dry rubs

    Note on salt: Also, note that not all salts are created equally. For our recipes we use Kosher Salt. The larger granules are perfect in our rubs. If you only have iodized table salt, be sure to start with ½ the portioned salt ingredients as the salt intensity is that much higher.

    Spice (or Heat)

    Feeling adventurous? Add a little heat to your rub. This can start as simply as adding some fresh ground pepper. Some others flavors to kick it up a notch are cayenne pepper, red chili flakes, or dried chipotle to add some heat. Add heat at your own discretion. Not everyone is into the kick!

    Formula for Simple All Purpose Seasoning

    One easy recipe format to consider when making a homemade dry rub or all purpose seasoning is one part sugar and one part a mix of other spices.

    What spices? A combination of salt and chili powder to start.

    For example:

    • ½ cup brown sugar
    • ½ cup a combination of other things: salt, cayenne, dried mustard, smoked paprika, chili powder, etc.

    If you’re focusing on beef then skip the sweet and do a 50/50 combo of savory and heat. We don’t love sweetness on our beef, primarily because it takes away from the natural flavors of the meat. For beef seasoning we generally prefer simple kosher salt, coarse black pepper, and granulated garlic (or SPG Rub). But in the end it’s about the flavors YOU want.

    Applying a Dry Rub

    Start with olive oil or another simple liquid to coat the meat/protein in order to let the dry rub stick.

    Then apply the seasoning prior to cooking your meat. I like any rub to sit on the meat for a few hours, but even if you’re in a rush and forgot to pre-rub your meat hours in advance that’s okay. It will still add flavor. Adding a seasoning (with salt) a day prior to cooking, allows the salt to create a dry brine and infuse with the meat for moisture.

    Seasoning a New York Strip Steak

    Note on sugar: One thing to note about a dry rub and high heat grilling (vs low heat smoking) is that with sugar you get a caramelized flavor, so be mindful of how much direct heat you use to avoid an unpleasant flavor. When you’re applying the dry rub, don’t overdo it. A nice coating in which you can still see the marbling of the meat is a good rule.

    This is a recipe for a very basic homemade dry rub or all purpose seasoning that we use often for pork (it’s great for pork butt, tenderloin, chops, etc.). We like sweet on pork because we find pork flavor with some sweet is awesome. It’s also a nice one for chicken. Feel free to use this as a base, then add whatever other flavors you enjoy.

    Want a more advanced Dry Rub Recipe?

    Try our Ultimate Homemade Dry Rub Recipe, which is one of the most popular dry rub recipes on the internet! We build upon this basic recipe and add a few more elements for a bold flavored dry rub great for low and slow cooking.

    How to make the Ultimate Homemade Dry Rub

    Other Seasonings

    A collection of our favorite seasonings and rubs for grilling and barbecue.

    • Ultimate Dry Rub
    • Savory Cajun Seasoning
    • Blackening Seasoning
    • Seafood Seasoning
    • Jerk Seasoning
    • Chicken Seasoning
    • Easy Beef Seasoning
    • Coffee Rub for Beef

    This recipe was first published in June 2016 and updated June of 2021 with new recipe notes, details on the ingredients, and other recommended seasonings.


    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.

    All Purpose Seasoning Recipe

    A simple recipe combining sugar, salt, and savory flavors for a simple dry rub flavor. Great for all proteins.
    3.88 from 16 votes
    Print Pin Rate Save Saved!
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1 cup
    Calories: 648kcal
    Author: Mary Cressler | Vindulge
    Cost: $5.00

    Ingredients

    • ½ cup brown sugar
    • ¼ cup chili powder
    • 2 tablespoons kosher salt
    • 2 tablespoons paprika
    • ½ tablespoon coarse black pepper Alternatively, for more heat use the same ratio with cayenne pepper. But we don't recommend both.
    Prevent your screen from going dark

    Instructions

    • Combine all ingredients together in a bowl. Transfer to an air tight serving container (like a mason jar or other dry rub container). Will keep for up to a year if sealed tight and kept in a cool place.

    Video

    Notes

    Storage: Store any dry rub and seasoning in an airtight container like a mason jar in a cool dark cupboard. This prevents the sun from causing any moisture evaporation. 
    This seasoning will last up to 12 months in the right container.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 648kcal | Carbohydrates: 149g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 15278mg | Potassium: 1737mg | Fiber: 28g | Sugar: 113g | Vitamin A: 24423IU | Vitamin C: 2mg | Calcium: 364mg | Iron: 15mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Reader Interactions

    Comments

    1. Warren says

      December 21, 2019 at 8:06 pm

      Instead of adding the sugar in with the mix when you are storing you could maybe add it when you need to use it that way the rub will last longer. Just a suggestion.

      Reply
      • Sean Martin says

        December 23, 2019 at 2:53 pm

        That is certainly an option Warren if storing longer term. We typically do the smaller batches and store in a mason jar and keep in a cool dark area. But certainly an idea for storage!

        Reply
    2. Tyler says

      June 24, 2017 at 7:55 pm

      Holy helll. Why did it turn out so salty? Followed dry rub recipe to a “T”. And used favorite BBQ sauce that isn’t salty at all.

      Reply
      • Mary says

        July 02, 2017 at 2:02 pm

        Tyler,

        I know we sent you an email, but one item you brought up is one we should make sure people are aware of…..if you buy the pork belly, be sure to ask the butcher that it is not cured. Cured belly meant for bacon, will be very salty and will be unpleasant.

        Reply
    3. Monica Louie says

      June 09, 2016 at 2:32 am

      I love this!! You two make a perfect pair! I hope you continue to make more videos, and I appreciate the break down in written form too!

      Reply
      • Mary says

        June 09, 2016 at 2:40 pm

        Awe, thanks so much! That means a ton 🙂

        Reply
    4. Rachel Lloyd says

      June 08, 2016 at 2:21 pm

      I LOVE a good dry rub, i have a similar recipe, but I’m excited to try yours!

      Reply
      • Mary says

        June 08, 2016 at 7:02 pm

        Ohh I’d LOVE to know your dry rub!!

        Reply
    5. Marlynn @ UrbanBlissLife says

      June 08, 2016 at 11:27 am

      This is SO great, Mary! I really need to make more of my own dry rubs and this is fantastic inspiration. Thanks!

      Reply
      • Mary says

        June 08, 2016 at 7:01 pm

        Thanks so much 🙂

        Reply
    6. Rosie from Blog To Taste says

      June 07, 2016 at 11:51 pm

      Loved the video, I had a real laugh out loud moment on the “outtakes” . Dry rub are so simple, yet so integral to a great finished product. Thanks for putting this out there!

      Reply
      • Mary says

        June 08, 2016 at 7:01 pm

        Ha! Glad it made you laugh 🙂

        Reply
    7. Linda @ 2 Cookin' Mamas says

      June 07, 2016 at 3:40 pm

      That was a great video – really enjoyed Sean’s naturalness in front of the camera. You guys look like you have a lot of fun. And eat good too! Just got done with a dry rub for my ribs but I’m going to keep yours in my back pocket for next time. Thanks!

      Reply
      • Mary says

        June 07, 2016 at 7:25 pm

        Awesome, thanks 🙂 It’s encouraging to hear that you thought Sean was natural. He didn’t feel that way (at all!!), but I (the one filming it) did my best to just crack some jokes and help him be more comfortable on camera. I’m sure it will get easier and easier the more we do these!

        Reply
    8. Pech says

      June 07, 2016 at 1:40 pm

      Aw, great video, cute start to the video! It’s crazy silly how easy it is to make a dry rub.

      Reply
      • Mary says

        June 07, 2016 at 7:24 pm

        It is! So easy!! It’s really why we don’t really ever buy any. We also often cook large pieces, like pork butt, which would require multiple jars of those tiny store bought ones. So it’s easier for us to just make our own and store in our pantry.

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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