A dry rub is the perfect way to add flavor to meat or veggies. This post shares step by step directions for preparing and using dry rubs, and shares 7 delicious flavors!
I’ve tested dozens of spice blends over the years and have learned just how the right dry rub can completely transform a meal! Keeping the pantry stocked with these blends makes it easy to add flavor to meat, roasted veggies, salmon, eggs, and so much more in no time with little thought or effort. Each one has been tested and refined to provide big flavor with zero fuss. These will be your weeknight heroes!
Having your pantry stocked with these rubs can help you add flavor on a whim to meat, roasted potatoes, roasted vegetables, salmon and more. Not only that, but they can help inspire meals. I always have a look at my seasonings when I'm wondering what to cook!
Reasons You'll ♡ These Dry Rub Recipes
- they are simple to prepare, and can be stored for up to 1 year
- they can be used on meat or vegetables
- they are flavorful, gluten-free, vegan and low carb (some of them)
Don't forget to pin this post to save it for later!
What is a Dry Rub?
A dry rub is a blend of spices that you literally rub onto the meat before cooking it. This helps add flavor and can create a nice, textured crust depending on cooking method.
Recipe video
Watch the video below to see exactly how I prepped four of these rub recipes. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
How to make a dry rub
1. Stir together the seasonings and spices in a bowl.
2. Transfer to a storage jar. I recommend a spice funnel to help you get the spices into the jar without spilling. Make sure to label your jar so you remember which spice blend you've made.
I couldn't find these exact jars in the photos on Amazon, but these ones look great and have cute chalkboard labels to go with them!
3. Store in an air tight container for up to a year.
How to Use a Dry Rub (and how long to leave it on)
Start by mixing all of the dry rub ingredients together in a bowl first. Pat your meat dry with paper towels so that water from the meat does not dissolve the rub ingredients and cause them to slide off. Then rub an oil-based ingredient (usually olive oil, mustard, mayonnaise, etc.) as a binder and follow with the dry rub. You can apply this ahead of time for meal prepping (up to 24 hours), but it's not necessary and can be applied immediately before cooking.
How to Use a Spice Rub
Use 2 tablespoons per pound of meat or vegetables, and don't be stingy 😉
- chicken breast
- chicken thighs (skinless or skin-on)
- chicken wings
- salmon
- ribs
- steak
- tofu
- potatoes
- vegetables (cauliflower, zucchini, bell peppers, and more)
1. Start by brushing meat with a thin coating of oil.
2. Sprinkle generously with the rub, then use your hands to massage it all over. This helps the rub stick properly to the surface.
3. Cook- dry rubs are good on the grill, in the air fryer, in the oven, or in a skillet. Depending on what you are cooking, you'll need to adjust the time and temperature accordingly.
Dry Rub vs. Marinade
Dry rubs are meant to provide extra flavor and texture on the exterior of the meat. Marinades are meant to soak for longer amounts of time with the goal of imparting flavor throughout the meat. If you're in a rush, dry rub is your best friend. If you are stocking the freezer, marinades are a better choice for you.
How to Store Homemade Dry Rub
Store homemade dry rub in airtight containers in a cool, dark place. You can store these up to one year, but remember that many seasonings and spices do lose flavor the longer they sit.
FAQ
Brush meat with oil to help the rub stick. Sprinkle the rub all over the meat, then rub it in using your hands or the back of a spoon.
For vegetables, toss in olive oil, then sprinkle with rub and toss until evenly coated.
It really depends on your end goal: if you're aiming for a crust on the surface of your protein, a dry rub can help you achieve that. If you want flavor throughout the meat, a marinade is the way to go.
It also depends on the amount of time you have: rubs are a great quicker choice if you don't have 24 hours to marinate.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Brown Sugar Chili Dry Rub
Video
Ingredients
- 3 tablespoons packed brown sugar
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Stir together all ingredients and store in an airtight container for up to a year.
To use the rub
- Brush chicken, salmon or pork with a thin coating of olive oil.
- Sprinkle generously with the rub, then use your hands to massage it all over. This helps the rub stick properly to the surface.
- Cook- dry rubs are good on the grill, in the air fryer, in the oven, or in a skillet. Depending on what you are cooking, you’ll need to adjust the time and temperature accordingly.
Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
6 more flavors
Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Hugo says
What's the shelf life of the recipe? How long can it sit before it goes out of date?
Wendy says
Hi Denise, just a quick note that a couple of the links on this page for the spice blends are sending us to the incorrect recipe:
Mexican sends us to Brown Sugar Chili
Jamaican sends us to Morocaan
Just thought you'd want to know.
Denise Bustard says
Hi Wendy! Thanks so much for letting me know. Will fix asap 🙂
Laura says
Love this! I cut my chicken breast into bite size pieces, cover them with one of your spice blends then spread them on a sheet & pop them in the freezer. I end up with a bag of frozen chicken bites. I put the bites in my air fryer...great, easy main dish when cooking for one or two. Thanks.
Denise says
That's such a great idea, Laura! Thank you so much for sharing 🙂
Joanne says
We've made all of them and they are all delicious! I think the lemon herb rub is my favorite.
Denise says
So happy you enjoyed! Thanks so much for your review!
Geoff says
Mexican (Fajita) Spice Blend
are you serious on the chili powder - 2 tablespoons. What sort of chili powder?
Denise says
Hi Geoff! The chili powder I use is not spicy, here's a link to the one I use: https://amzn.to/2KzHVEo
R says
Do you bake the chicken after this dry rub?
Denise says
Yes! We brush our chicken with olive oil, then add the rub, then bake or grill 🙂
Regina says
These are SUPER useful! I make my own spice mixes all the time, first of all because it is much cheaper then a ready made mix and also because my spice rack is super well stocked! I usually have all of the individual ingredients already at home.
Denise says
Thanks so much Regina! They are so handy to have in the cupboard 😉
Slicey says
I don't suppose you made a PDF version of this post. The PDFs of your stir-fry sauces and chicken marinades is so helpful!
Denise says
It's definitely on the 'to do' list!
Melanie | Melanie Makes says
I love being able to make my own seasonings instead of buying them - these are great alternatives, Denise!
Gina says
We love these rubs, especially the Greek one!
Karen says
Love the rubs, especially the brown sugar one. They bring out such a nice gentle flavor! Also liked packaging them up for Xmas gifts!
Denise says
So glad you enjoyed them! The brown sugar one is a personal favourite.
Shelby says
I just made all of these! Can’t wait to try them!!
Denise says
I hope you enjoy them, Shelby!
Rebecca Haar says
Hi! About how much seasoning per pound of chicken? Thanks!
Denise says
Good question! I think around 1.5 tablespoons per pound. It always looks like too much but tastes perfect 🙂
Judy says
Hi Denise-Thanks so much for quick and healthy recipes! I'm really focused on healthy meals right now and you are helping me so much achieve some health goals that I've set for myself! Thank you!
Denise says
Hi Judy, thanks so much for the kind comment! I'm glad you're enjoying the recipes 🙂
Tara says
Thank you so much for these blend recipes! I am always looking for these type of recipes to have on hand. I love spices and rubs. They really do amp up just about anything. Love your site, and have been able to really mix it up with my cooking because of your amazing meal ideas.
Denise says
I'm so glad you like the post, Tara! Thanks so much 🙂