Lee’s All-Purpose Dry Rub

Name: Lee’s All-Purpose Dry Rub
Prep time: 5 min
Total time: 5 min
Yield: 16 servings
Cuisine: american
Ingredients: 0.25 cup brown sugar; 2 tablespoons paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon chili powder; 2 teaspoons kosher salt; 2 teaspoons black pepper; 1 teaspoon cumin; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper

＋ 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

Frequently asked questions