The Only All-Purpose BBQ Rub Recipe You'll Ever Need
If there’s one secret weapon every backyard pitmaster needs, it’s a killer all-purpose BBQ rub. Skip the store-bought bottles this weekend—the best rub you've ever tasted is hiding in your pantry right now.
This recipe is our go-to for everything. Seriously, we’ve tried it on ribs, chicken, pulled pork, brisket, and even roasted veggies, and it knocks it out of the park every single time. It hits that perfect balance of sweet, smoky, and savory with just a whisper of heat. Plus, making it yourself means you can easily tweak it to be your signature blend. Ready to mix up a batch? Let's get rubbing!
Why Homemade Rubs Are The Best
Why should you take 5 minutes to mix up your own rub instead of grabbing one off the shelf? Simple: freshness and control.
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Maximum Flavor: Store-bought rubs can sit for months. By mixing your own, you ensure the spices are at their most potent, giving your meat a much more vibrant and complex flavor.
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Control the Salt and Sugar: Pre-made rubs often lean too heavily on salt and cheap sugars. This recipe gives you the power to perfectly balance the saltiness and sweetness to your exact taste, ensuring a beautiful, caramelized "bark" without fear of burning.
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It’s Cheaper! You’re using spices you already have, making a large batch for a fraction of the cost of a gourmet bottle.
The Master All-Purpose BBQ Rub Recipe
This recipe yields about cups of rub—plenty for a large brisket or two racks of ribs.
| Detail | Time/Servings |
| Prep Time | 5 minutes |
| Cook Time | 0 minutes |
| Yield | Approx. |
| Best Used On | Pork, Chicken, Beef, Veggies |
Ingredients
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cup Dark Brown Sugar (packed)
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cup Kosher Salt (use coarse grain for better bark!)
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cup Smoked Paprika (the secret to deep color and smoky flavor)
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2 tablespoons Coarse Black Pepper
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2 tablespoons Garlic Powder
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1 tablespoon Onion Powder
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1 tablespoon Chili Powder (optional, for a little extra depth)
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1 teaspoon Ground Mustard
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1 teaspoon Cayenne Pepper (adjust to your preferred heat level)
Instructions
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Combine Ingredients: In a medium bowl, add all of the listed ingredients.
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Break Up Sugar Clumps: Use a fork or a small whisk to thoroughly mix everything together. Make sure to break up any clumps of the brown sugar until the rub is consistently smooth.
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Store: Transfer the rub to an airtight container, like a clean spice jar or a mason jar. Label it with the date.
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Application: To use, apply a generous layer to your protein of choice, patting it firmly into the meat to ensure it sticks. For best results, let the rub rest on the meat for at least 30 minutes before cooking.
Short on Time? Meet Our All-Purpose Heavy Hitters!
We know life gets busy—sometimes you need a competition-grade rub right now. If you don't have time to mix your own blend, we've curated the best all-purpose rubs from championship pitmasters, ready to deliver incredible flavor with zero fuss.
| Our Top Pro Alternatives | Flavor Profile & Best For |
| Killer Hogs The A.P. Rub All Purpose Seasoning | Savory and peppery. Salt and pepper forward with a great kick of garlic. Use it as a base layer for every single cook. |
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Sweet and salty - This blend will transform regular chicken, ribs, and pork into a masterpiece of flavors. |
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| Heath Riles BBQ Everyday Rub | Versatile and consistent. Designed to be the one rub you reach for every day, it balances sweetness, heat, and bold BBQ spices perfectly. |
👉 SHOP OUR ENTIRE ALL-PURPOSE RUB COLLECTION HERE!
Tips & Troubleshooting from the Pit
1. Granulated vs. Powdered
You might notice we call for granulated garlic and onion in some of our recipes. For this all-purpose rub, powder works great, but if you want a more defined "bark" (the crust on the outside of smoked meat), the larger granules can help create a rougher surface that catches the smoke beautifully.
2. How to Make it Your Own
This is a fantastic base, but don't be afraid to experiment!
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For Extra Heat: Double the Cayenne Pepper or add 1 teaspoon of Chipotle Powder for a smoky-spicy kick.
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For Texas Beef: Omit the brown sugar and chili powder, and simply double up on the Kosher Salt and Black Pepper for a classic, savory SPG (Salt, Pepper, Garlic) style rub.
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For Poultry Brightness: Add 1 teaspoon of dried Thyme and 1 teaspoon of dried Rosemary.
3. Storage
Store your homemade rub in a cool, dark, and dry place. Since you are using fresh spices and brown sugar (which can clump), we recommend using your batch within 3 to 6 months for the best flavor quality.
Frequently Asked Questions (FAQs)
Can I substitute light brown sugar?
Yes, you can! Dark brown sugar has a higher molasses content, which contributes to a deeper, richer flavor and a more dramatic, dark color on your bark. Light brown sugar will still be delicious but will result in a slightly brighter color and flavor.
Should I add a binder before applying the rub?
While the brown sugar in the rub acts as a binder, many pitmasters like to apply a thin layer of yellow mustard, olive oil, or Worcestershire sauce before the rub. This helps the rub stick more evenly and adds a subtle layer of flavor, especially on larger cuts like pork shoulder or brisket.
How much rub do I need?
A good rule of thumb is to apply a liberal coating, using about 1 tablespoon of rub per pound of meat. You want the entire surface of the meat to be covered, so you don't see any of the raw meat color underneath.
Ready to light the fire? Now that you have the perfect blend (homemade or pro!), head over to our guides on "How to Master Low-and-Slow Ribs" and "The Ultimate Smoked Pulled Pork." Happy grilling! -Team BBQRubs.com
