Our Favorite Dry Rub, perfect for pork, beef or chicken.

Are you looking forward to the upcoming BBQ season, or maybe your family is like our family. You live where you can grill year round? If so, you will want to make up a batch of Our Favorite Dry Rub, and from there all you need to do is to light up the grill, and cook your favorite cuts of meat!

I had read many, many recipes for dry rubs, before making up our own, and this one is just right.  

Each of them had great reviews and seemed like they would be very delicious, wonderful even, considering the various flavors of the ingredients coming together. However, I kept coming back to the same thought, with so much heavy flavor from herbs and quite a bit of heat from the dried chilies; how could you taste the meat? 

So I came up with my own...and it was an instant hit with everyone in the family! In our house, it is all about the flavor! It turns out we are equally divided around the table. Half of us like a bit of heat and the other half does not. Since I know and appreciate, that for many, it is all about the sweet heat of the chilis, I encourage you to customize this or any recipe, to get the level of heat desired. And fortunately, it is easy to do!

With this dry rub we are calling all flavor seekers!

For all the flavor seekers out there, I encourage you to give Our Favorite Dry Rub a try. It is equally delicious on chicken, as it is on beef or pork. And should you also be in the sweet heat group of dry rub enthusiasts, please, feel free to add in a bit more (or a lot more, for that matter!) cayenne or even some dried chili flakes! The choice is yours, and I doubt you will be disappointed with the end result. 

Truthfully there is not a lot to say about a dry rub! After the actual recipe, and suggestions on how to store the finished recipe. And maybe remind you that it would also make a great gift for a neighbor who you want to thank, for a kindness they offered to you. So I thought I would offer a few suggestions on what to serve with your grilled meat, because well, again, around here it is all about the flavor!

If you are looking for a delicious yet easy-to-make potato salad, you should try Mary's Potato Salad. Made in the Instant Pot, the cooking is quick and the flavor is delicious. 

Add some corn on the cob, or green beans and dinner is done. And for dessert?

How about a big pan of Three Ingredient Nutella Brownies or a pan of these Whole Wheat Jam Crumble Bars made with your favorite jam. With the crumble bars, when you choose the jam, you choose the flavor of the bars.  

If you have folks that enjoy catsup with their grilled meats, you might as well surprise them with this homemade catsup! Our House Brand Catsup is just simple ingredients that taste great, plus you need never reach the bottom of the catsup bottle ever again. 

And it will not surprise you to learn that Our Favorite Dry Rub is also delicious when rubbed into a roast or chicken and baked in your oven. It is good anytime on just about anything! I hope you give it a try.

Ingredients needed for this recipe:

• salt
• granulated garlic
• ground pepper
• oregano
• basil
• thyme
• brown sugar, you can make your own, our recipe here.
• chili powder
• dry mustard
• paprika
• cayenne pepper

You will also need:

• mortar and pestle set
• storage jar or freezer bag
• whisk
• measuring spoons
• measuring cups
• medium-sized mixing bowl

Now we are ready to begin!

Our Favorite Dry Rub 
by the seat of my pants!

UPDATED: 01.31.2024

1/3 c salt
1 T plus 2 t granulated garlic
1 T plus 1 t ground pepper
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne

1/2 t oregano
1/2 t basil
1/2 thyme

Turn the salt, granulated garlic, ground pepper, brown sugar, chili powder, dry mustard, paprika, and cayenne into a medium-sized mixing bowl.  Use a fork, or a whisk to combine well. Make sure all the ingredients are mixed together evenly. 

Set aside. 

Grind the dry herbs in a pestle, or crush finely in the palm of your hands. Add to the mixing bowl and mix evenly into the salt mixture.  

Place in a small screw-top jar or heavy-weight freezer bag. Store in a cool dry place.

To use: Generously sprinkle over the surface of the meat. Rub to massage into the meat as needed for the flavor to penetrate. Let rest either in the refrigerator for longer periods of time or at room temperature. Allow the meat to come up to room temperature, prior to grilling. 

Storage options for Our Favorite Dry Rub. Store covered in a dry cool area for up to 6 months. You may store it in the freezer for longer periods of time. Let come to room temperature prior to using to season the meat. 

UPDATE:  For your convenience, a "copy and paste" version of Our Favorite Dry Rub has been included below. 

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Recipe featured here: 

Scratch Made Food! & DIY Homemade Household featured at Homestead Blog Hop. 

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Printable "copy and paste" version:

Our Favorite Dry Rub
by the seat of my pants!

UPDATED: 01-31.224

1/3 c salt
1 T plus 2 t granulated garlic
1 T plus 1 t ground pepper
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne

1/2 t oregano
1/2 t basil
1/2 thyme

Turn the salt, granulated garlic, ground pepper, brown sugar, chili powder, dry mustard, paprika, and cayenne into a medium-sized mixing bowl.  Use a fork, or a whisk to combine well. Make sure all the ingredients are mixed together evenly. 

Set aside. 

Grind the dry herbs in a pestle, or crush finely in the palm of your hands. Add to the mixing bowl and mix evenly into the salt mixture.  

Place in a small screw-top jar or heavy-weight freezer bag. Store in a cool dry place.

To use: Generously sprinkle over the surface of the meat. Rub to massage into the meat as needed for the flavor to penetrate. Let rest either in the refrigerator for longer periods of time or at room temperature. Allow the meat to come up to room temperature, prior to grilling. 

Storage options for Our Favorite Dry Rub. Store covered in a dry cool area for up to 6 months. You may store it in the freezer for longer periods of time. Let come to room temperature prior to using to season the meat. 

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