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–+ servings
Savory dry rub for grilling with spices and a little brown sugar.
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5 from 2 votes

BBQ Spice Rub

Don't buy dry rubs, make your own! I use this on chicken, shrimp, ribs, pork tenderloin, just about anything with delicious results. See notes below for options and substitutions. Doubles easily for a big batch.
Prep Time5 minutes
Cook Time0 minutes
0 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Servings: 24 Yield 1 cup/5.7 oz
Calories: 15kcal
Author: Sally Cameron

Ingredients

  • 4 ½ tablespoons smoked paprika
  • 3 tablespoons granulated garlic or 1 ½ T. of garlic powder
  • 2 tablespoons brown sugar or coconut sugar or golden monk fruit blend
  • 1 ½ tablespoons ground cumin
  • 1 ½ tablespoons ground coriander
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground black pepper or smoked black pepper
  • 1 teaspoon onion powder
  • ¼-1/2 teaspoon chipotle powder or cayenne pepper

Optional: Salt

  • 1 tablespoon kosher salt

Instructions

  • Measure all ingredients into a jar with a tight lid and shake hard until well combined. Label and date when you made it and store in a cool dark pantry or cabinet. Will last 4-6 months.

Notes

  • Like it spicier? Add more chipotle powder, cayenne pepper, or some sharp (hot) paprika.
  • If you use garlic powder instead of granulated garlic, start with half the amount as it is finer. 

Nutrition

Serving: 2teaspoons | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg