This homemade barbecue seasoning recipe is a sweet and smoky all-purpose dry rub made with nine simple ingredients, including smoked paprika, brown sugar, and garlic powder. Ready in 5 minutes; it's perfect for beef, pork, chicken, and turkey on the grill or smoker.
Katie's Recipe Notes
When I say this is an all purpose bbq rub, I mean it! Whether you're using it for the grill or smoker, this rub has the versatility for any of your favorite meats and vegetables.
- I've used it for smoking chuck roasts, chicken legs, and ribs.
- It's the spice rub I use for smoked turkey breasts every Thanksgiving and everyone raves about the delicous flavor!
- I've even sprinkled it on salmon that I baked in the air fryer and it gave it the best bbq flavor!
- It's even great for oven roasted veggies or chickpeas.
Homemade BBQ Spice Blend Ingredients
- Brown Sugar: Adds sweetness and caramelizes for a nice crust.
- Regular paprika and smoked paprika: Using both sweet and smoky paprika provides a great balance of color and smoky flavor.
- Garlic Powder, Onion Powder, Kosher Salt, and Black Pepper add the bulk of the flavor.
- Mustard Powder: Adds a subtle touch of tang and sharpness.
- Cayenne Pepper: Not enough to make it spicy, but adds a hint of balanced kick.
*Refer to the recipe card below for exact measurements and instructions.
It's Easy to Make!
To make the spice mix, just dump all the ingredients into a small bowl and whisk to combine.
Simple Variations
- Poultry: Add 1 teaspoon of poultry seasoning if using for chicken or turkey.
- Spicy BBQ Rub: Increase the cayenne pepper to 1 teaspoon.
- Southwest: Swap 1 tablespoon of smoked paprika for chili powder and add 1 teaspoon of cumin.
When Should I Season the Meat?
You'll get the best flavor if you season the meat the night before, especially for smoking. This gives the seasoning time to penetrate the meat. If you're short on time, an hour is fine.
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Does the Brown Sugar Burn?
In the smoker, the brown sugar doesn't scorch. It slowly caramelizes and helps create the bark you want on smoked meats. For grilling, use indirect heat to avoid scorching.
How to Store Homemade Spice Blend
Keep any leftover spice blend in an airtight container. It will keep well for several months if kept in a cool, dry spot in your cupboard.
Recipe FAQs
You can use this seasoning very liberally. For thick cuts of beef and pork, use about 1.5 to 2 tablespoons per pound. For turkey and chicken, use about 1 tablespoon per pound.
Pat the meat dry and then sprinkle all sides generously with the seasoning. Let the meat rest for at least 1 hour, or refrigerate overnight to allow the flavors to marinate.
Use a dry rub when you want bold flavor. Since a rub doesn't add extra moisture, they are perfect for forming a crust. Rubs are best for smoking, grilling, or roasting meats, like ribs, chicken, pork chops, and steak. They also work well for the air fryer.
Use a marinade when you want to tenderize meats or add moisture. Marinades usually have an acidic ingredient, like vinegar or citrus juice, which helps break down the meat fibers while infusing flavor. They work well for lean or tough cuts of meat, like chicken breasts and flank steak.
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Recipe
All-Purpose BBQ Seasoning Rub
Ingredients
- ⅓ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 ½ teaspoons black pepper
- ¾ teaspoon mustard powder
- ¼ teaspoon cayenne pepper
Instructions
- Combine all ingredients in a small bowl. Whisk to combine.
- Use about 1 to 1½ tablespoons of seasoning per pound of meat. Season all sides, then let rest for at least 1 hour, or refrigerate overnight.
Notes
- For turkey rub: add 1 teaspoon dried poultry seasoning.
- Will keep several months if stored in an airtight container in a cool, dry place.
- Makes enough to season about 8 pounds of meat.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Kathy says
This is the best rub. Better than any store bought I’ve had. Thanks for the recipe!