Lee’s All-Purpose Dry Rub
Easy homemade dry rub recipe with the perfect balance of sweet, smoky, and savory flavors. Great for chicken, pork, beef, and vegetables. Ready in 5 minutes!
Frequently asked questions
＋ − How long does homemade dry rub last?
When stored in an airtight container in a cool, dark place, this dry rub will maintain good flavor for up to 6 months. For peak flavor, use within 3-4 months.
＋ − Can I make this dry rub less spicy?
Absolutely! Reduce or omit the cayenne pepper and use mild chili powder instead of regular chili powder. You can always add more heat later.
＋ − What's the best way to apply dry rub to meat?
Pat the meat dry, then generously coat all surfaces with the rub, pressing gently to help it adhere. For best results, let the seasoned meat rest for 30 minutes to 2 hours before cooking.
＋ − Can I use this rub on vegetables?
Yes! This rub works wonderfully on roasted or grilled vegetables. Try it on potatoes, carrots, cauliflower, or bell peppers. Use about 1 teaspoon per cup of vegetables.
＋ − Is it worth making homemade dry rub versus buying store-bought?
Definitely! Homemade dry rubs are fresher, more flavorful, and you can customize them to your taste preferences. Plus, it s usually more economical than buying premium rub blends.
Lee’s All-Purpose Dry Rub
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, cumin, smoked paprika, and cayenne pepper.
- 2
Whisk all ingredients together until well combined and no lumps remain. Break up any clumps of brown sugar with the back of a spoon if needed.
- 3
Transfer the dry rub to an airtight container or spice jar. Label with the date and contents for easy identification.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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