Dry rubs: Not just for meat anymore! Although – this Sweet & Smoky BBQ Dry Rub Mix can totally be used for meat. This stuff can be used for everything. Except maybe bread. Or … ice cream. Okay, so maybe not everything. But it can be used for a whole lot.
- Sliced sweet potatoes
- Cauliflower steaks
- Sliced zucchini
- Shish kebabs
- Basically any roasted veggies – just toss and bake
- Chicken (my guy’s fave)
- And even tofu!
This versatile dry rub recipe starts with a good dose of brown sugar. Then it’s loaded up with smoky spices like smoked paprika, chili powder mix, and dried chipotle chile. Then we throw a few more herbs and spice in there for mega flavor goodness. Mega Flavor Goodness – totally an awesome new blog name. But I digress.
Thyme and rosemary. Mustard powder. Even a smidge of ground allspice. Do it!
Just rub it on and grill away. Or sprinkle it over the top of something you’ve already grilled. Or make a marinade with it. This Sweet & Smoky BBQ Dry Rub Mix is your oyster! (Hmm. It would probably be good on oysters, too, if oysters are your thing.)
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Sweet & Smoky BBQ Dry Rub Mix
- 1/4 cup dark brown sugar
- 2 tablespoons kosher salt (or other coarse salt or sea salt)
- 1 tablespoon + 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoon chopped fresh rosemary (or 1 teaspoon dried and crumbled with your hands)
- 1 teaspoon cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground chipotle chili
- 1/4 teaspoon ground allspice
- Add all ingredients to a small bowl and stir until combined. Store in an airtight container until ready to use. Keeps well for at least a couple of months (I haven't tried any longer!)
- On veggies: Brush with a little oil first, and then sprinkle on the rub. Using your hands, rub into nooks and crannies. Proceed with grilling.
- On tofu: Press a block of firm tofu for about 1/2 hour to drain excess water. Slice and rub all sides with spice mix. Proceed with grilling or refrigerate for 1-2 hours to allow the flavors to deepen before grilling.
- On chicken, pork, or steak: Sprinkle both sides of prepared meat with 1-2 tablespoons of the mix - or more or less to taste - and use your hands to rub it into nooks, crannies, and sides of meat. (Wash your hands well afterwards!) Proceed with grilling.
- Or sprinkle it on already-grilled veggies, even potatoes or corn-on-the-cob!
Thank you for a great recipe! I used it on chicken thighs and breasts as well as pork chops and let it sit a bit before smoking the meat over cherry wood! Amazing!! Can’t wait to try it on veggies!!
So glad you like it! It has been awesome on everything I’ve tried. 😀
Amazing rub! We are new to using a smoker and my husband wanted to make ribs yesterday (only the third time using the smoker) and asked me to find a rub/marinade. WOW! I made the rub and really rubbed it into the ribs and he tossed them in e smoker. What great flavor! Saving this recipe for future use. Our girls devoured the ribs. Thank you for sharing this recipe.
Yay! So glad you all liked it. 🙂
This recipe sounds amazing, but apparently, I have an allergy to chipotle. First couple times I ate, I got a rash. Didn’t contribute it to the “chipotle” though. However, the last time I had it, I got so sick. Went to the doctor and everything and he said it was an allergy to food. The only thing I had done differently in that instance was the chipotle seasoning. I haven’t had it since. So, I was wondering if there was anything I could substitute for the chipotle without ruining the flavor of the overall rub. I’ve never made a rub in my life, so this was going to be my first… and then I saw the dreaded ingredient and now I’m in a panic! LOL Thank you for any help you could send my way.
Hi Dorothy, you can just leave the chipotle powder out and it should still be delicious! So sorry you have an allergy to it – how strange but I’m glad you were able to narrow the culprit down.
Thank you so much for your reply, Kare! 🙂 I am excited to try this!! Sounds so yummy!
I see it say wash your meat before you grill it. How long to do I leave it with mix on before I wash it
Just rinse the meat off with cold tap water. Then pat dry with paper towels. Add the rub to the meat and let it sit over night. The rest of the water in the meat will suck all the seasoning down into the meat giving you a good flavor throughout the food.
If you’re smoking (ribs) then get the smoker to temp and smoke for 4-5 hours (I spray apple juice or water just to dampen them every time I add more wood/ charcoal on the fire). Then wrap your meat in foil and add a little bit of apple juice or butter inside and let them sit in the grill for another 3-4 hours. The bones from the ribs should slide out with ease. If they don’t then just let them sit in the grill for a little longer.
I try to feel my smoker at 210-230 degrees Fahrenheit through out the whole process.
Please advise me on how I can make sauces, marinades, vegetables for long usage
Have you ever tried this as a chili seasoning mix?
Just mixed it together smells great will try it on my ribs next week Thank you for sharing.
I tried this run with chicken and my family absolutely loved it 10/10
Hello, I’ve tried a lot of different seasonings, blends and mixes. I was looking for something to use on grilled chicken breast and so far I like this one the best. One of the posts says it was to salty, for me i thought it was a little light so i sprinkled a little on after I tasted it. Everyones palate is different i think you’ll like it….give it a try.
Thank you for a great recipe! I haven’t had it since. So, I was wondering if there was anything I could substitute for the chipotle without ruining the flavor of the overall rub.
Hmmm. Perhaps adobo?
“On chicken, pork, or steak: Sprinkle both sides of prepared meat with 1-2 tablespoons of the mix – or more or less to taste – and use your hands to rub it into nooks, crannies, and sides of meat. (Wash well afterwards!) Proceed with grilling.”
Wash the ” chicken, pork, or steak “….or your hands??? lolol
I should probably clarify, eh? 😀 Thanks for pointing that out!
Yes, please clarify! I still don’t know which it is.
Thanks for mentioning it, and I’m sorry I hadn’t yet fixed it. I’ve updated the directions so that it makes more sense – I meant to suggest washing HANDS well afterward. Thank you again!
Great! I love chicken bbq. Your topics are very helpful for this community. Thank you so much for sharing a good article with us.
Thank you for a great recipe!
I used the rub on baby back ribs and slow cooked them at 325 for two hours with beer before crisping them up on the grill. Amazingly good. See “Patriot Ribs “ recipe by Sussman
Amazing rub! It was really good for my first try at doing homemade BBQ rub, I will continue to use it and possibly start trying some different variations. Thank you for sharing!
The salt in this recipe is to much. I made it for the recipe smoked bourbon chicken wings and they were so salty none of the family could eat them. Great flavor if you can get past the salty.