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The Ultimate Homemade Dry Rub

Ultimate Homemade Dry Rub for Pork and Chicken

This recipe builds upon our Basic Dry Rub and adds more complexity and bold flavors to really provide a wow factor to your next BBQ pork recipe. 
Course Main Course
Cuisine BBQ, Barbecue
Keyword best dry rub for pork, homemade dry rub, how to make a dry rub, what's in a dry rub
Prep Time 10 minutes
Servings 2 cups
Calories 494kcal
Cost $5


  • 1 cup brown sugar
  • ½ cup kosher salt (we use Diamond Crystal kosher salt)
  • 4 tablespoons smoked paprika
  • 2 tablespoons coarse black pepper
  • ½ tablespoon cumin
  • ½ tablespoon onion powder
  • ½ tablespoon garlic powder
  • 1 teaspoon cayenne pepper


  • 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.


This yields about 2 ½ cups. I know that's not the perfect 1:1 ratio. That ratio is meant to be a starting point. You start with that, then add to adjust flavors to your personal preferences. We love savory flavors, so go a little heavier on that S. 
Make a large batch of this and you've got it ready to go all summer long. 


Calories: 494kcal | Carbohydrates: 123g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 28340mg | Potassium: 616mg | Fiber: 7g | Sugar: 109g | Vitamin A: 7344IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 6mg