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This is the ultimate dry rub for any meat baked, grilled, or pan-fried. Use it on ribs, chicken, brisket, and more.

Dry rub seasoning combines spices and herbs to infuse the meat with a tremendous amount of flavor. This dry rub, in particular, has no sugar. Although you can add brown sugar to your dry rub, I prefer to keep the sugar content at an all-time low when possible.

How to Use Dry Rub

This mix can be used for so many different meats—it's crazy! I use it for oven-baked or grilled chicken thighs or breasts, roasted pork, and spare ribs. It's easy to make; you will want to keep a jar around to use weekly.

Leaving the dry rub on the meat overnight will allow the flavors to soak into the meat, allowing the spices to do their magic. This is not a necessary step, but if you are meal prepping, there are benefits to preparing the meat ahead of time.

Ingredients

Salt - Highlights all the flavors added to the mix.

Ground Black Pepper - A sharp heat that typically enhances the flavor of any dish with citrusy and earthy notes. The coarser the grind, the more pronounced the flavor will be. The fresher the grind of the pepper, the more pronounced the flavors will be.

Onion Powder - Brings a pungent onion taste that is not as sharp, with a slight sweet flavor and a hint of zest.

Garlic Powder - Brings a milder garlic flavor to a dish with sweet and earthy notes.

Paprika - Ranges from mild to smoky and sweet to spicy. This red pepper gives color to your dish and the flavor profile of your choice of paprika.Smoky is my favorite when adding to meats.

Dried Basil - Brings a sweet with a slight peppery flavor and hints of mint and anise.

Tips for Making the Best Dry Rub

Use fresh spices when possible. They are more aromatic, and the flavors are a bit more pungent. Grind fresh pepper and salt, and use freeze-dried basil instead.