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Put this all-purpose dry rub on EVERYTHING! This spicy dry rub recipe will become a favorite. Try it on beef, pork, chicken, and veggies!
Put this all-purpose spicy dry rub on EVERYTHING! EVERRRRRREEEEETHANG!
David developed and experimented with this new rub recipe on some pork ribs. It’s awesome, and it has quickly become our new favorite rub recipe for everything we have put it on, especially BBQ!
Like allspice rub recipes, this one comes together quickly, and it’s a great way to add flavor to anything you want to throw on the grill or throw in the oven. We’ve tried it on beef, pork, and chicken, and although we haven’t had the chance, I’m sure it would go well on venison and lamb. But don’t stop there. Sprinkle it on veggies too.
The possibilities are endless!
What’s In This Homemade Dry Rub Recipe?
I’ve mentioned before that dry rubs start out with four basic ingredients: Sugar, Savory, Spices and Herbs, and Spicy. This rub contains the following ingredients:
- SUGAR: brown sugar
- SAVORY: garlic powder, onion powder, Kosher salt, oregano, cumin
- SPICES & HERBS: paprika, black pepper,
- SPICY: cayenne pepper, red pepper flakes
These herbs and spices blend together to give everything you put in this spice blend a nice balance of flavor without one ingredient overpowering the other.
Cooking With This Spicy Dry Rub Recipe
When using this spice blend on meat, remember that it will taste very different after it cooks. The juices of the meat meld with herbs and spices; they melt and undergo chemical reactions invoked by heat. A bite-sized piece of meat underneath the rub will dilute it to a certain degree and complement the meat beautifully.
Barbecue sauces go well with this rub. Use your favorite to really bring out the flavors!
A WORD OF CAUTION! This spice rub contains brown sugar to offset the heat. If you plan on using it on the grill, it is best to use it when grilling over indirect heat. The sugar in the rub can flare up and burn instead of melting and caramelizing. Please keep that in mind when using it, other than that use this to your heart’s content!
How To Make Spicy Dry Rub For Almost Everything
Whisk all of the spices together in a medium bowl to combine (you could also “wake up” the spices by grinding them a bit inside a mortar and pestle if desired).
How To Use
To Use on Meat:
Lay the meat out onto a rimmed baking sheet and generously rub the spice rub all over, coating the whole piece of meat.
To Use on Vegetables:
Sprinkle lightly onto vegetables—coat to taste.
How To Store
Store the rub in an air-tight container in a cool, dry place for up to 6 months. A small jar is perfect!
This really is the best dry rub. What will you use this spicy dry rub on? Comment below!
Love Spice Blends?
Learn more about spice blends and get other dry rub spice blend recipes. Just click the button below!
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5 from 4 votes
Spicy Dry Rub For Almost Everything
Put this all-purpose spicy dry rub on EVERYTHING! The rub recipe has quickly become our new favorite. Try it on beef, pork and chicken and on veggies too!
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 4
Calories 120kcal
Author
Ingredients
- ¼ cup brown sugar
- ¼ cup paprika
- 4 teaspoons black pepper
- 4 teaspoons sea salt
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 2 tablespoons oregano
- 1 tablespoon cumin
- 2 tablespoons red pepper flakes
Instructions
Whisk all of the spices together in a medium bowl to combine (you could also “wake up” the spices by grinding them a bit inside a mortar and pestle if desired).
To Use on Meat:
Lay the meat out onto a rimmed baking sheet and generously rub the spice rub all over, coating the whole piece of meat.
To Use on Vegetables:
Sprinkle lightly onto vegetables. Coat to taste.
Notes
Storage: Use right away or store in an airtight container for up to 6 months.
Nutrition
Calories: 120kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 2407mg | Potassium: 411mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4988IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 5mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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About Debbie & David
We live on the side of the Blue Ridge Mountains, in Virginia. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Read more...
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Comments
Diana Westfall says
Thank you for sharing your recipes!
Reply
The Mountain Kitchen says
It’s our pleasure, Diana. Thanks for stopping by!
Marie says
Excellent rub. Used it on pork tenderloin. Everyone loved it. Pork tenderloin while it is very tender can have little flavor but this made the flavor pop. I did reduce the cayenne pepper and red pepper flakes a little since it can be overpowering and mask the pork flavor. The cook time was excellent but we also used a meat thermometer and pulled it at 135 and let it rest 10 minutes. The smaller ends were done but not dry and the middle thicker parts were slightly pink and juicy.Reply
The Mountain Kitchen says
Hi Marie! So glad you liked this recipe. Thanks for the great review. You’re pork tenderloin sounds delicious!
Mati Basham says
I LOVE this rub! I follow the recipe as written, and must say, this gives a terrific flavor to any meat I grill. I used to buy rub blends at the store, but this is by far more cost effective.Reply
The Mountain Kitchen says
Awesome, Mati! So glad you like the rub. Thank you for your feedback. Enjoy!
