Interactive tool
Rub Builder
Mix your own BBQ dry rub. Add seasonings, set the parts, and watch the flavor balance change. You get exact measurements for any batch size, plus tips on what it's best on. Start from one of 15 classics or build from scratch.
Start from a classic
Load a blend, then tweak it. Or clear the jar and build your own from scratch.
Makes ½ cup, enough for a pork butt or 2 racks.
- Brown sugar1 tbsp + 2 ½ tsp
- Smoked paprika2 ¾ tsp
- Sweet paprika2 ¾ tsp
- Kosher salt1 tbsp + 1 tsp
- Coarse black pepper2 ¾ tsp
- Garlic powder2 tsp
- Onion powder1 ¼ tsp
- Chili powder1 ¼ tsp
- Dry mustard¾ tsp
- Cayenne¾ tsp
Numbers are parts. The amounts update for the batch size you pick.
Best on: pork, chicken, beef
- Use about 1 tablespoon of rub per pound of meat.
The spice rack
- Kosher saltSeasons and helps form bark. Diamond Crystal is lighter than Morton.
- Coarse black pepper16-mesh "butcher grind" is the Texas standard.
- Garlic powderSavory backbone for almost any rub.
- Onion powderRounds out garlic with a little sweetness.
- Sweet paprikaColor and mild sweetness. Burns less than sugar.
- Smoked paprikaAdds smoke flavor, great for short cooks.
- Chili powderA blend of chiles, cumin and oregano.
- Brown sugarCaramelizes into a sticky bark. Can burn above about 300°F.
- Turbinado sugarBig crystals that hold up better on long smokes.
- White sugarClean sweetness without molasses notes.
- Maple sugarSweet with a woodsy maple finish. Great on pork and bacon.
- CayenneStraight heat. A little goes a long way.
- Chipotle powderSmoked jalapeño: heat plus smoke.
- Ancho chile powderMild, raisiny and rich. Great on beef.
- Red pepper flakesBright heat with visible flecks.
- White pepperSharper and more floral than black pepper.
- GochugaruKorean chile flakes: fruity, mildly hot.
- Ground cuminWarm and earthy. Key in Tex-Mex and Memphis rubs.
- Ground corianderCitrusy and floral. Classic with brisket.
- Dry mustardTangy bite. A Carolina favorite.
- Celery seedSavory, slightly bitter. Use sparingly.
- CinnamonWarm sweetness. A pinch is plenty.
- AllspiceThe heart of jerk seasoning.
- Ground gingerZingy warmth for Asian-style rubs.
- Chinese five-spiceStar anise, clove, cinnamon, fennel and pepper.
- Ground espressoDark, roasty crust on steak and brisket.
- Cocoa powderDeep, rich color and earthiness.
- Dried oreganoMexican oregano is more citrusy than Mediterranean.
- Dried basilSweet herb for Italian blends.
- Dried thymeEarthy and savory. Loves poultry.
- Dried rosemaryPiney and bold. Crush it first.
- Rubbed sageClassic with turkey and pork.
- Dried dillFresh, grassy. Made for fish.
- Ground fennel seedSweet licorice note. Classic with pork and sausage.
- Dried lemon peelBright citrus that survives the smoker.
- Dried orange peelSweet citrus. Great with five-spice.
- Lemon pepperLemon, pepper and salt in one.
- SumacTart and lemony without citrus.
- MSGPure umami. A teaspoon boosts any rub.
- Toasted sesame seedsNutty crunch for Asian-style rubs.
How to build a great rub
Most BBQ rubs have five jobs: salt to season, sugar for bark and balance, color from paprika or chile, aromatics like garlic and onion, and a signature spice that makes it yours, like cumin, coffee, five-spice or lemon.
Think in parts, not cups. Once a blend tastes right, the ratio scales to any batch. Taste a pinch on its own: it should be a little too salty and a little too strong, because it gets spread thin on the meat.
Want a ready-made recipe? See our rubs and seasonings, or browse store-bought rubs we like.
Rub questions
What is the basic ratio for a BBQ rub?
A good starting point is 2 parts sugar, 1 part salt, 1 part paprika and 1 part everything else (garlic, onion, pepper, chile). For beef, drop the sugar and go heavy on coarse pepper, like the Texas preset.
How much rub should I use?
About 1 tablespoon of rub per pound of meat. Use less if the rub is salt-forward, and more on big cuts like pork shoulder where the bark is the best part.
Should I put sugar in a rub?
Sugar builds a sticky, caramelized bark on pork and ribs cooked low and slow. It can burn above about 300°F, so keep it light for hot grilling and skip it for Texas-style brisket.
How long does homemade rub last?
Up to 6 months in an airtight jar kept somewhere cool and dark. Ground spices lose flavor over time, so make small batches and label the jar with the date.