Dry Rub

I use this multi-purpose dry rub on everything – from sprinkling on ribs and chicken, to seasoning a meatloaf and a roast. Note, that I don’t add sugar to the mix as I find its not necessary for 99% of the dishes out there. (For example: If I was doing a planked salmon I would add some brown sugar.)

It does have a bit of heat and tend to add a scoop of something extra, like powdered jalapeno, when I have it. But I tend to keep the base of it the same. I also make double batches of the below recipe as I found I was just using it up so fast.

I also use┬ámy coffee chili rub for some dishes. But note that it is quite a bit stronger in flavour and heat. It’s great on heartier meats like beef or sprinkled on eggs for a nice kick.


Dry Rub

Multi-Purpose Rub


  • 1 tsp dry mustard
  • 1 tsp chipotle black pepper
  • 2 tbs chili powder
  • 1 tbs paprika
  • 1 tbs smoked paprika
  • 2 tbs garlic powder
  • 2 tsp cumin
  • 1 tsp black pepper
  • 2 tsp oregano
  • 1 tsp cayenne
  • 2 tsp onion powder
  • Salt to taste**


For the salt, I like to use a flavoured salt such as a mesquite, chipotle, smoked, etc.
If you like this recipe, please share!

Post navigation

2 thoughts on “MULTI-PURPOSE DRY RUB

Leave a Reply

Your email address will not be published.

Recipe Rating

Social media & sharing icons powered by UltimatelySocial