Yoribang
SauceSmokingFree to use

All-Purpose BBQ Dry Rub

A sweet and smoky rub for pork, chicken, and ribs. Make a big batch and keep it in a jar.

Serves 24

Prep 5 min

All-Purpose BBQ Dry Rub
Photo: Daryn Nakhuda ., CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup smoked paprika
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper

Steps

  1. Step 1. Mix everything in a bowl, breaking up any sugar lumps.

  2. Step 2. Store in an airtight jar away from light for up to 6 months.

  3. Step 3. Use about 1 tablespoon per pound of meat.

  4. Step 4. Apply at least 1 hour before smoking, or overnight.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.