dry rub

dry rub bbq recipe

This is the best dry rub recipe I’ve come up with for barbecue! I recently used it on a couple of pork butts, and it was perfect. It creates such an amazing bark on the barbecue – even in the oven. πŸ˜€



  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1/2 tablespoon coriander
  • 1 teaspoon thyme
  • 1 teaspoon dried mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper

Mix it all together really well – make sure to break up all the clumps of brown sugar. πŸ˜€ This makes enough to cover about 8 pounds of meat really well!


  1. […] 1-2 cups of dry rub […]

  2. Chris September 24, 2014

    I have used this twice and love it really easy and works all the way!

  3. […] dry rub is really tasty and awesome and you will love it. It’s from the blog Making Jiggy. The rub is made of brown sugar, paprika, chili powder, cumin, salt, coriander, thyme, dried […]

  4. Wyche December 30, 2014

    Hi jiggy that dry rub is a winner darling thanks sweetie

  5. RA April 22, 2015

    CHEERS: This has been my “almost” exact recipe for dry rub going on 35 yrs. I add one additional item – onion powder (double to the garlic powder). It’s time to BBQ !!!

  6. jennifer May 7, 2015

    How long and what temp do I bake the ribs?

    • Linda Capps May 29, 2015

      I bake my ribs with a rub at 350Β°on a cookie sheet or broiler pan covered tightly with heavy duty foil for a couple hours or until fork tender, then add about a half cup of Lea and perrins Worcestershire sauce, and kikkomen soy sauce, and bake a while longer until very tender, then uncover and let liquid absorb, then add kc masterpiece, liberally, and let bake a while longer until desired fineness. Can also put on preheated charcoal (better) or electric grill, before adding the BBQ sauce, and DD on the grill meat side up letting it cook in for a while.

      • rodney July 27, 2015

        Turn the heat down a tad to 250 slow and tender without the add juices for about 3 and half hours …..money

  7. Andy Culver June 29, 2015

    I added ground cloves, ground nutmeg, ground cinnamon, ground ginger and ground allspice, 1/4 tsp each, plus double the cayenne, and smoked a picnic roast (9 lbs) with rosemary and hickory. It tasted Jamaican. I really enjoyed it.

  8. Jimmie Lou August 20, 2015

    I have a 8 lb pork butt. So I rud all this all over the meat! If I cook it in the oven is it covered or uncovered and at what temp?? Or did you use a browning bag?

  9. lisa August 22, 2015

    This sounds so good. Just made it & rubbed it on my chicken to BBQ in few hrs. Yumm!

  10. Darrell December 16, 2015

    Thank you Madam!

  11. Art December 22, 2015

    The only thing I would change is to use smoked paprika only, not Spanish . I have a recipe very similar . Works great with ribs.

  12. Debbie Lighty January 1, 2016

    Can you use this on a pork loin

    • jessy February 23, 2016

      Yes, definitely! It’s really good that way, too. πŸ™‚

  13. Stefanie January 21, 2016

    Just used this dry run tonight and it was AMAZING!!! Definitely a keeper! Thank you for sharing

  14. Albert Garcia March 25, 2016

    I think you are gorgeous

  15. Mark June 13, 2016

    Awesome awesome awesome! Made this rub for a pork shoulder last weekend..the best ever! Thanks for the recipe.

  16. Chris June 27, 2016

    I have this dry rub book marked and have been using on pork for over a year! Thanks for the great recipe and keep up the good work!

  17. Chris July 4, 2016

    Happy 4th! Supervised my son today on making this rub and cooking the ribs! Now the next generation is ready to go😁

  18. Joan Shannon August 2, 2016

    how can I print this recipe ?

  19. Beth Dotson September 4, 2016

    How far in advance can I use this rub?.I want to cook my pork roast in the croc pot tomorrow morning.I think this will be the perfect rub,Thank you!!


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