Last updated on October 8th, 2019 at 02:10 pm
Make your own BBQ seasoning mix homemade with spices in your pantry. This blend is great for seasoning burgers, steaks, ribs, and can be used as a bbq dry rub!
I absolutely love making spice mixes. I know you have heard me talk about making my own blends so I can avoid all the extra salt and anti-caking agents they put in them.
Not to mention how expensive they are! Today I am making a BBQ dry rub seasoning blend. Perfect for the summer that is almost here and all the naked meats and vegetables that will need to be dressed before hitting that grill!
I probably shouldn’t say pre-made. More like pre-mixed.
What is in a Dry Rub?
You can never really tell what’s in pre-mixed spice blends because the ingredient list mentions things like, salt, sugar, oregano, and other natural spices. Well no duh! It’s a spice blend!!!
But what are all the other “natural spices” that they can’t list out individually? Doesn’t seem very natural if you can’t tell me what they are EXACTLY. I wouldn’t be surprised if there weren’t any actual spices in it. Just colored salt and MSG.
Just take me to the Best BBQ Seasoning Recipe Already!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Homemade BBQ Seasoning Mix recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Salt content is very important to me. I love salt!! That’s probably why my son likes to lick all the salt of the pretzels. Maybe it’s genetic. Having control over salt content is a necessity for those with dietary restrictions.
These pre-mixed seasoning blends tend to overdo it on the salt because it is a lot cheaper than the other spices in the mix.
But let’s not forget that salt is also a great meat tenderizer. It is necessary to get your meat tender too. When you are BBQing on the grill or a smoker tender meat is what everyone wants.
Also some sweet, smoky, and spicy flavors too. This BBQ Dry Rub has all that! You might be asking what the difference is between a spice mix and a dry rub.
The difference between a Spice Mix and a Dry Rub
A spice mix is a combination of spices and herbs that you add to marinades, soups, dips, and dressings. A dry rub is a spice and herb combination that you rub on the outside of something before cooking it. I don’t use my dry rubs to make dressings and such because they tend to have more salt in them.
Marinades containing spice mixes can be left on meats for over 24 hours and they help flavor the meat at the liquid and spices seeps into the meat. Depending on the components of the marinade, it can help tenderize the meat by breaking down tissue fibers.
A dry rub is meant as a flavoring for the meat and not for seeping into it and tenderizing it. Think of it more like a flavor coating or a sauce that you top your meat with. My dry rubs tend to have more salt because I am adding flavor to the plain and enhancing the flavors of the other spices.
If you are making a spice mix into a dry rub you need to watch the sugar content. Sugars can burn on a grill or in an oven that is over 275F so I tend to reduce the sugar content and up the salt content if I am transforming a spice mix to a dry rub.
How to Make the Best BBQ Dry Rub Seasoning From Scratch!
All of the spices in my homemade BBQ Rub are ones you probably have already in your pantry. I know I have all of them on hand at all times, but I have a spice hoarding problem, much like my Worcestershire and Soy sauce hoarding problem.
You will have all of these on hand too, most likely.
The only spices in this BBQ Seasoning that you might not already have are smoked paprika and celery salt. Regular paprika is prevalent but smoked paprika is so much better. Just like its name, it has a great smoky flavor and adds another layer of flavor to your food. I would highly recommend getting some pronto!
Celery salt is another one. Most home cooks have celery seed in their pantry. Celery seed is used in a lot of recipes and adds a great floral flavor to a lot of foods.
I have celery seed and celery salt seeing that I like the salt so much. If you only have celery seed, feel free to use it and then taste the BBQ Dry Rub Seasoning to see if you need to add more salt.
This recipe for my homemade BBQ Seasoning Mix makes roughly 1 & 1/4 cups. This is enough for a few dishes depending on how spiced you like your foods.
When I am not using mine, and my other spice mixes like my All-Purpose Steak and Jerk Seasoning Mixes, I store them in these amazing Weck Jars. I love that they come in different sizes, are reusable, and you can write on them with a sharpie marker that comes off with some alcohol when you are ready to make a new blend.
FAQs about BBQ Dry Rub:
- Q: Can I use this BBQ seasoning on other things besides chicken?
A: Of course you can! I like to use it on steaks and veggies too!
- Q: Can dry rubs and spice mixes go bad?
A: Not in the sense of other foods go bad but they do lose their potency. Spices become less flavorful over time, especially ground ones. I wouldn’t keep them for more than 3 months.
- Q: Can you leave the dry rub spice mix on overnight?
A: You can but the rub will become wet and thus come off when you start to cook the meat. I would apply it about an hour ahead of cooking time.
- Q: Why should I use a dry rub on my meat?
A: As the meat cooks it will release moisture that will mix with the dry rub and create a nice crust on the outside.
- Q: Can you use a dry rub in the oven?
This BBQ Seasoning Mix is a must-make for the summer cook-out season and for my Redneck Snack Mix. So make some today! That’s an order!
Other great BBQ Rub recipes to try!
- All-Purpose Steak Seasoning
- Chocolate Grilling Rub
- Mole Rub for Flat Iron Steaks
- Smoked Brisket Rub
- Bourbon Barrel Dry Rub
- Julie’s Sweet and Savory Rub
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Easy Homemade BBQ Seasoning Recipe
- 1/2 tablespoon Thyme
- 1 tablespoon Garlic Powder
- 1 tablespoon Parsley
- 1/2 teaspoon Celery Salt
- 2 teaspoons Chili Powder
- 1 tablespoon Garlic Salt
- 2 tablespoons Smoked Paprika
- 1/2 tablespoon Black Pepper
- 1/4 cup Kosher Salt
- 1/2 tablespoon Cumin
- 1 tablespoon Onion Powder
- 2 tablespoons Dried Mustard
- 2 teaspoons Cayenne Pepper
- 1/3 cup Light Brown Sugar
- Mix all ingredients together and store in an air-tight container until ready to use.
You can substitute Ancho chili powder for the regular chili powder if you prefer. If you don't have smoked paprika, feel free to use regular paprika.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
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Nutrition Information:Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving:Calories: 28 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2117mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 1g
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