Dry Rub

This easy, versatile Dry Rub seasoning blend is full of smoky spice, heat, and sweetness. It's a delicious choice for grilling and roasting meat, poultry, and vegetables, and you can customize it to your personal taste.

Course Pantry

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings (1 tbsp each)

Calories 34kcal

Author Meggan Hill

Ingredients

1/2 cup light brown sugar packed
3 tablespoons salt (see note 1)
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon chipotle chili powder (see note 2)
1 teaspoon dried mustard
½ teaspoon cayenne pepper
½ teaspoon coriander (see note 3)
½ teaspoon thyme crushed

US Customary - Metric

Instructions

In a small bowl or in a jar with a tight-fitting lid, combine brown sugar, salt, chili powder, garlic powder, ancho chile powder, onion powder, smoked paprika, chipotle chili powder, dried mustard, cayenne pepper, coriander, and crushed thyme. Whisk or shake to combine.

Notes

Salt: Control the salt in your recipes by omitting it from the blend. When you cook with the Dry Rub, you can salt your meat, vegetables, or anything else at that time and use just what you need.
Chipotle chili powder: Adds smokiness and spice. If you don’t have it, try one or two chipotle peppers in adobo sauce or some ancho chile powder (smokiness without the heat).
Coriander: The dried seeds of the cilantro plant.
Yield: This Dry Rub recipe makes about 1 cup of spice, enough to season 4-6 large pieces of meat depending on how much you use.
Storage: Store this Dry Rub seasoning blend in an airtight container in a cool, dark place for up to 6 months.
Freezer: The Dry Rub can be frozen indefinitely (just label, date, and pack in a freezer-safe container such as a mason jar or freezer-safe plastic bag).

Nutrition