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BBQ Dry Rub Recipes: Homemade Seasonings and Pastes

Every good barbecue cook should have a few signature spice rubs to brag on. You can buy pre-mixed rubs, but they are easy to make yourself, and a lot cheaper since most commercial rubs are loaded with salt. Just steal our BBQ dry rub recipes.

Beef dry rub recipe being sprinkled on to brisket.
4.61 from 1450 votes
  • Created by: Meathead
Memphis dry rub seasoning on a marble background.
Easy
4.64 from 3062 votes
  • Created by: Meathead
Cajun rub.
Easy
4.02 from 73 votes
  • Created by: Meathead
Poultry dry rub seasoning in a measuring spoon.
4.72 from 664 votes
  • Created by: Meathead

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BBQ Sauce

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Dry Rub

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New Recipes

Blueberry BBQ sauce recipe simmering in pot showing whole blueberries.
Easy
30 minutes
5 from 1 vote
  • Created by: Doug Sheiding
Two grilled porkchops on a plate.
Easy
5 from 1 vote
  • Created by: Steven Raichlen
Shio Koji liquid bottles.
  • Created by: Clint Cantwell
Dry rub seasoning in a glass jar with a spoon inserted.
Easy
0 minutes
5 from 1 vote
  • Created by: Meathead
Dive Into 700+ Recipes Here

All Tested Recipes

jar of red Kansas City BBQ sauce.
Easy
25 minutes
5 from 2 votes
  • Created by: Meathead
Big Mac Sauce in a glass bowl.
Easy
0 minutes
5 from 2 votes
  • Created by: Meathead
Easy
5 from 1 vote
  • Created by: Ray Sheehan
grilled tomato pasta with raisins.
Easy
20 minutes
5 from 6 votes
  • Created by: Big Jim Maivald
Smokey Salsa Verder
Easy
20 minutes
5 from 8 votes
  • Created by: Big Jim Maivald
satay spice
Easy
4.38 from 8 votes
  • Created by: Meathead
lamb barbacoa tacos with salsa picante
Easy
5 from 3 votes
  • Created by: Adrian Davila
wasabi powder
Easy
3 from 16 votes
  • Created by: Dave Joachim
yakitori turkey breast
Easy
45 minutes
4.50 from 18 votes
  • Created by: Meathead
ribs being sauced
Easy
15 minutes
3.79 from 38 votes
  • Created by: Clint Cantwell
meat being brushed with mop sauce
Easy
15 minutes
4.67 from 9 votes
  • Created by: Clint Cantwell
oil and vinegar
Easy
3.74 from 60 votes
  • Created by: Meathead
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