Use this dry rub before grilling your preferred meat. No matter what I cook it on, I always get great reviews, and it keeps nicely in an airtight container.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 36 |
| Yield: | 2 cups |
Ingredients
- ½ cup paprika
- 3 tablespoons cayenne pepper
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 ½ tablespoons dried oregano
- 2 ½ tablespoons dried thyme
Instructions
- In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.
Reviews
Nothing better on pork butts headed to the smoker!
Perfect rub for your outdoor BBQ!
This is a fantastic dry rub! My family loves Indiana baby back ribs cooked on low in the slow cooker for 8 hours. Rub some of this on the ribs before they go in and sprinkle a little more on when they come out. Easiest meal ever!
Perfect blend with just a little kick.
I find on a rack of ribs, 1.5 to 2 tbs per side gives us the right heat. I just sprinkle it on. Cook at 275, wrapped tight in foil for 4 hours and you have fall off the bone goodness and no guilt (no sugar added). I have given the rib mix recipe to so many people and they love it also. Great on chicken. Anything you want to spice up a bit.
This has become a staple in my kitchen. Great on beef, poultry, and roasted veggies. The recipe fills a quart jar and I regularly send portions of it home with guests and family that rave about the flavor.
I absolutely love this recipe for ribs or wings. I’m thankful to finally find one without sugar. This may be a little too hot or salty for some.
Great rub and marinade. I’ve used on pork, chicken, and on vegetables. Works great on about everything. With it being sugar free you don’t have worry about food burning as much. Much better than retail blends. No MSG , low sodium, no chemicals no natural flavorings. Thank for posting.
I have been using this recipe now for a few years. The first time I had it I was hooked! I have seasoned every steak since with this. I half or quarter the recipe which still makes quite a bit. I fill a spice container in my rack that I emptied out with this and keep the rest in a sealed jar until it’s time for a refill. HIGHLY recommended, exactly as-is!
Tastes fantastic, easy to make, tons of room to add preferences. Hughs dry rub makes my mouth wet.
This is the best rub I’ve tried. I use datil pepper powder I make instead of cyan pepper and double the garlic
Used the recipe exactly as is because it’s perfect that way. I’ve actually been using this recipe for about 2 years now on baby back ribs and since finding the recipe I no longer use barbecue sauce. It’s definitely a 5 star winner!
So very good! Simple mix and I love the flavor on some grilled chicken! Highly recommend!!
delicious on turkey. Spicy but not overwhelming.
No changes. Goes into the keeper drawer. Family hit.
Just pulled three briskets off my traeger and they taste delicious. Thank you for the good recipe.
We have used this rub for years. It’s our go to. We also use it on our boston butts when smoking them. I don’t find it spicy as others have mentioned. I’m sure it’s also in the way you cook with it. Using it on a butt and then smoking, after cooked you taste more of the smoked flavor in the bark then the spiciness.
Added brown sugar, enjoyed it on pork chops. I seared them in a cast iron pan then placed them on the grill! Trying chicken next.
This was really excellent: exactly the flavor I was hoping for. I reduced the quantity to make enough for six servings, and it was more than enough for that. I followed the recipe exactly, except for two things: I reduced the cayenne slightly, and I used smoked paprika instead of regular. I highly recommend the smoked paprika. This will now be my go-to rub for chicken; I’ll make it in the original quantity to have on hand.
I have not used it yet, but it looks and smells good, and as a diabetic, thrilled for a no sugar rub! I did not enjoy grinding the pepper. Perhaps, the grinder I bought was not great. I grinder the salt as well. That was a much easier process, either due to salt being solid all the way through, the grinder which came with the salt was better, or a combination of the both. Once again, I cannot wait to use it.
Marinated chicken legs in 2/3 Moore ‘s and 1/3 worcestershire sauce. Sprinkled a generous amount of this rub on the chicken as I placed them on the grill over indirect heat. WOW!!! I have also used this rub on smoked turkey and received rave reviews. This is my go to rub when cooking birds.