Following is my go-to dry rub recipe I add to pork, chicken, and grilled vegetables. I’m always getting great emails about this dry rub and learning about how readers have tweaked it and made it their own.
Ingredients
- 2 tablespoon kosher salt
- 3 tablespoons firmly packed dark brown sugar
- 1 1/2 tablespoons paprika
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons ground cumin
- 1/2 - 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground smoked black pepper
Instructions
- Combine the spices and herbs in a medium bowl and mix well.
- Transfer the dry rub to an air-tight container. The rub can be stored in a cool, dry place for 6 months. When the weather is warm, I like to store it in the freezer in a ziptop freezer bag.
- To use, generously sprinkle meats and veggies before cooking.