Best 6 Dry Spice Rub Recipes

Whether you're preparing a tender brisket, succulent chicken, or smoky ribs, discovering the ultimate dry spice rub recipe can elevate your grilling or smoking experience to new heights. A well-crafted rub not only enhances the natural flavors of the meat but also creates a delectable crust that adds depth and complexity to every bite. With so many variations and combinations to explore, finding the perfect rub can be both exciting and overwhelming. From classic and simple rubs to exotic and adventurous blends, this article will guide you through the art of creating the best dry spice rub, transforming your next barbecue into a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

DRY SPICE RUB FOR LAMB OR BEEF

Dry Spice Rub for Lamb or Beef image

I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.

Provided by Jessica Godfrey

Categories Side Dish Sauces and Condiments Recipes

Time 2h15m

Yield 12

Number Of Ingredients 5

Ingredients

1 teaspoon paprika
1 ½ teaspoons dried thyme
1 ½ teaspoons dried basil
¾ teaspoon cumin
2 tablespoons curry powder

Steps:

Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1 mg, Sugar 0.1 g

BROWN SUGAR AND SPICE DRY HAM RUB

Brown Sugar and Spice Dry Ham Rub image

I created this recipe when frustrated by the packets of glaze that came with spiral hams bought at the grocery store. It is sweet, with the perfect amount of spice, and makes a nice crust on the outside of the ham, similar to the famous ham store's. This recipe makes enough to cover a 3 to 5 pound ham. Store in an airtight tin if not using immediately.

Provided by sweetaddiction

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup packed brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon mustard powder
¼ teaspoon onion powder
freshly ground black pepper to taste

Steps:

Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.3 mg, Sugar 17.8 g

BONE DUST BBQ SPICE AND DRY RUB

Bone Dust BBQ Spice and Dry Rub image

This is so good on the Drunken Chicken and just about anything else....one of the best rubs ever....compliments of Ted Reader.

Provided by Doreen Fish

Categories Other Sauces

Time 5m

Number Of Ingredients 13

Ingredients

1/2 c paprika
1/4 c chili powder
3 Tbsp salt
2 Tbsp ground coriander
2 Tbsp garlic powder
2 Tbsp sugar
2 Tbsp curry powder
2 Tbsp mustard powder
1 Tbsp black pepper
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp ground cumin
1 Tbsp cayenne pepper

Steps:

1. Mix all together really well. Store in an airtight jar in a cool dry place away from light.

SPICE DRY RUB COUNTRY SPARERIBS

Spice Dry Rub Country Spareribs image

This is a great recipe for EXTREME Slow cooking at very low temperatures. We enjoy these after the first six hours without the BBQ sauce. Toss a salad, heat some bread and you have a meal.

Provided by Country Chef

Categories Pork

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon cayenne pepper
2 1/2 lbs spareribs (country style)
16 ounces bottled barbecue sauce (regular)
1/2 cup Bourbon
1 teaspoon dry mustard
2 tablespoons molasses

Steps:

Preheat oven at 250 degrees.
Wash and dry spare ribs.
Mix dry ingredients together.
Rub spare ribs with dry rub.
Place in oven for 5 hours.
If pan is dry (no drippings) add 1/2 cup of water to bottom.
Turn over and cook another 1 hours till fork tender.
No basting is required.
Optional - BBQ Sauce and additional cooking.
During slow cooking of ribs make BBQ sauce ingredients and chill over night.
Remove ribs and chill over night.
Coat chilled ribs with sauce.
Prepare medium heat grill.
Place coated ribs for 2 minutes each side indirect heat or perimeter heat.

Nutrition Facts : Calories 1393.5, Fat 89.8, SaturatedFat 32.1, Cholesterol 342.8, Sodium 4818.3, Carbohydrate 36.4, Fiber 6, Sugar 13.5, Protein 87.3

DRY JERK SPICE RUB

Dry Jerk Spice Rub image

Traditional in Jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish. I used the rub on pork and it was wonderful!!

Provided by ES4VOLS1

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 -3 teaspoons ground red pepper
2 teaspoons garlic powder
2 teaspoons ground thyme
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon grated fresh nutmeg
1 teaspoon crushed red pepper flakes
1 teaspoon ground allspice
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon

Steps:

Preparation.
Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.

DRY SPICE RUB

Dry Spice Rub image

Provided by Martha Stewart

Yield Makes about 2/3 cup

Number Of Ingredients 7

Ingredients

1/4 cup paprika
1/4 cup chili powder
2 teaspoons cumin
1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon coarse ground black pepper
2 teaspoons light brown sugar

Steps:

A dry spice rub is a fast, simple alternative to a marinade that is applied to meat before it is cooked. Rubs are easy to make and work great on chicken, meat and fish. Combine the above ingredients. Cover the meat with the spice mixture and rub it into the meat to release the flavor. You can preserve any extra rub for use later. Use this basic technique with different spices.

Tips for Using Dry Spice Rubs:

Choose the right spices: Consider the type of meat, fish, or vegetables you are cooking, and select spices that will complement their flavor. For example, a rub with chili powder, cumin, and paprika is great for chicken, while a blend of garlic powder, onion powder, and rosemary is perfect for pork.
Use fresh spices: Freshly ground spices have a more intense flavor than pre-ground spices. If possible, grind your own spices just before using them.
Combine spices in a bowl: Mix the spices together in a bowl before applying them to the food. This will help ensure that the spices are evenly distributed.
Apply the rub evenly: Use your hands to rub the spice mixture into the food, making sure to coat all surfaces evenly.
Let the rub sit: Allow the rub to sit on the food for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the food.
Cook the food as directed: Follow the recipe instructions for cooking the food. The cooking method will depend on the type of food and the rub you are using.

Conclusion:

Dry spice rubs are a simple and flavorful way to add deliciousness to any dish. By following these tips, you can create your own spice rubs that will enhance the flavor of your food and make your meals more enjoyable. Experiment with different spices and combinations to find the flavors that you enjoy the most. With a little practice, you'll be able to create spice rubs that will make your food taste amazing.