This Best Dry Rub Seasoning is the perfect rub to apply to so many different meats – for grilling, baking, and even for crockpot recipes. It has a perfect combination of sweet, salty, and spicy!
My brother gave me this dry rub recipe many years ago. I was going to call it “Dave’s Best Dry Rub Seasoning”, but I decided to leave his name off. 🙂 Actually, he should thank me for blogging his seasoning, because now he won’t have to pull out his old paper copy. He can just open my site, and click on it!
I use the dry rub on the following:
- Slow Baked Pulled Pork – one of my most popular recipes on the blog
- Instant Pot Crispy Pork Carnitas
- Smoked Pork Butt (on the BGE)
- Smoked Brisket
- Barbecued Baby Back Pork Ribs
Three tips to making this dry rub work for you.
- Liberally season the meat.
- Let the meat marinate for 8 hours, or overnight.
The recipe is LARGE, so I store the remaining seasoning in an airtight container, like the one below. It will last several months in your pantry.
Below is a snapchat of the brisket we smoked for Father’s Day 2017. It was our first try making brisket (cRaZy!) and it turned out really good.
The photos below were taken the first time we used the BGE, for Josh’s graduation party in 2015. The second picture is a sure sign of amateur smokers! We basically used every temperature gage we had in the house. After smoking 8 pork butts, we got the hang of it, but it was definitely a labor of love.
We used the dry rub on ALL 8 pork butts. 🙂
Please let me know if you try this Best Dry Rub Seasoning, and how you like it!
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Best Dry Rub Seasoning
The perfect rub to apply to so many different meats - for grilling, baking, and even for crockpot recipes. It has a perfect combination of sweet, salty, and spicy!
- 1 1/2 cups sugar
- 1/4 cup kosher salt
- 1 1/2 Tablespoons black pepper
- 3 Tablespoons paprika
- 1 Tablespoon cayenne pepper
- 2 Tablespoons garlic powder
Mix ingredients together and store in airtight container.
This is a LARGE recipe so you can store in pantry and use on any meats you wish.
I've used this on pork ribs, pork butt, and brisket.