5 Awesome Dry Rub Recipes You Should Try

The dry rub is the one of the most important tools in a griller or smoker’s tool belt. If you want to prepare some of the best meats you and your guests have ever tasted, you need to know a few dry rub recipes. Here are some of our favorites.

1. Carolina BBQ Rub

Carolina BBQ Rub

Image: Amber DeGrace/Flickr


  • 1/4 cup/60 mL paprika
  • 2 tablespoons/30 mL salt
  • 2 tablespoons/30 mL sugar
  • 2 tablespoons/30 mL brown sugar
  • 2 tablespoons/30 mL ground cumin
  • 2 tablespoons/30 mL chili powder
  • 2 tablespoons/30 mL freshly ground black pepper
  • 1 tablespoon/15 mL cayenne pepper


Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork. If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.

2. Memphis Style Rib Rub

Memphis Style Rib Rub


  • 1/4 cup/60 mL paprika
  • 2 tablespoons/30 mL salt
  • 2 tablespoons/30 mL onion powder
  • 2 tablespoons/30 mL fresh ground black pepper
  • 1 tablespoon/15 mL cayenne


Mix ingredients together. Store in an airtight container for up to 6 month after preparation. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

3. Traditional Texas Brisket Rub

Traditional Texas Brisket Rub


  • 1/2 cup/120 mL paprika
  • 1/3 cup/80 mL brown sugar
  • 3 tablespoons/45 mL garlic powder
  • 3 tablespoons/45 mL onion powder
  • 2 tablespoons/30 mL oregano
  • 2 tablespoons/30 mL salt


Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place for several months.

4. Rosemary Garlic Rub

Rosemary Garlic Rub

Image: All Recipes


  • 1 tablespoon/15 mL ground black pepper
  • 1 tablespoon/15 mL kosher salt
  • 3 tablespoons/45 mL fresh chopped rosemary
  • 1 tablespoon dried/15 mL rosemary
  • 8 cloves garlic, diced
  • 1/3 cup/80 mL olive oil


In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

5. Traditional Chicken Dry Rub

Traditional Chicken Dry Rub

Image: mrwynd/Flickr

  • ¼ cup Brown Sugar
  • 1 tablespoon/15 mL salt
  • 1 tablespoon/15 mL chili powder
  • 1 tablespoon/15 mL paprika
  • 2 teaspoon/10 mL garlic powder
  • 2 teaspoon/10 mL onion powder
  • 1 teaspoon/5 mL oregano


Combine all ingredients in a bowl and stir well. Coat your chicken in the dry rub and let it sit for at least 30 minutes (longer is better and don’t forget to refrigerate). Grill or bake however you prefer and enjoy.

Share with us your favorite dry rub recipes!

competitive-grade smokers and grillsWritten by Ian Baranesky of The Smoker Broker

The Smoker Broker is the go-to resource for competitive-grade smokers and grills and all things BBQ in Canada. With a passion for BBQ and great experience, they carry the best BBQ products to sell to stores and direct to consumers. As the exclusive Canadian distributor for Yoder Smokers, the Smoker Broker looks for the highest quality grills and accessory products to bring to the public.

The Smoker Broker began in 2013 by two successful entrepreneurs with a passion for all things BBQ. Their goal is to empower retailers to bring their customers a world-class BBQ experience. They provide retailers the best brands in the market and offer knowledge and support. With The Smoker Broker, retailers are to make the best purchasing decisions that mirror the wants and needs of customers – leading to increased sales, retailer credibility, and more.

For more information, visit https://www.smokerbroker.ca.

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