Best Dry Rub Spice Mix
New

Best Dry Rub Spice Mix

When you need a boost of flavor, look no further than this best dry rub spice mix recipe. It works perfectly with chicken, pork and beef.

Jump to Recipe (or scroll for photos...)
Advertisement - Continue Below

Best dry rub spice mix in a glass jar with wooden lid and spoon.

Why this Spice Mix is the Best

I came up with this spice mix over ten years ago. I was working on a simple roast chicken recipe and wanted a dry rub that could be thrown together in seconds to give chicken a sweet-salty tang and a nice brown color. Little did I know that I would keep using this same simple spice rub for so many other things – steaks, pork chops, chicken wings, etc… Why do I keep using it? Because I haven’t found a better spice mix that is just as easy to throw together. This is the best dry rub spice mix that I have ever used, and I know I will continue to use it over and over again. 

Advertisement - Continue Below
Ingredients on a counter - salt, pepper, dry mustard, paprika and brown sugar.

Simple Ingredients

There is nothing unusual or extraordinary about the ingredients in this spice seasoning. There are just five simple ingredients that can be found in any relatively well-stocked pantry – salt, pepper, brown sugar, paprika and dry mustard powder. Sometimes the best things in life are the simple things. 

Advertisement - Continue Below
Five white dishes with spices in them and an empty glass bowl with spoon in the center.

How to Use

While this rub was intended for chicken, it’s really tasty on pork and beef too. My Summer Ale Chicken recipe was where it first appeared, but since then I’ve put it on pork chops and ribs and it’s delicious on chicken wings too before slathering them with a sauce. It works on any meat with delicious results. Rub it on the meat dry and let it sit for a little while or a long while. Then just cook on the grill, in the oven, in an air fryer or in a skillet. No need to over-think it – this is an easy-going spice blend.

Advertisement - Continue Below
Spices mixed in a glass bowl with a spoon and an empty glass jar next to it.

How to Store

Once the sugar and spices are mixed together, pop them into an airtight container to store. You could put it into an empty spice jar or dress it up in a more stylist glass jar if you prefer. This rub will last indefinitely at room temperature as long as you keep it away from moisture or insects that are attracted to sugar.

Advertisement - Continue Below
Best dry rub spice mix in a glass bowl with a spoon and an empty glass jar next to it.

A Perfect Homemade Gift

If you like this spice rub, you could even make an enormous batch and put it in jars as gifts for friends and family. Don’t tell them how simple it is to make. Just tell them it’s the best dry rub spice mix!

Best Dry Rub Spice Mix

Nutrition Info Print Recipe
  • Prep Time: 5 m
  • Total Time: 5 m
  • Servings:
    7
    tablespoons

Ingredients

  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard powder
  • 2 tablespoons coarse sea salt or kosher salt
  • 2 teaspoons coarsely ground black pepper

Instructions

  1. Combine all ingredients in a bowl, stirring to blend.

  2. Store in an airtight container.

Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Best Dry Rub Spice Mix on Blue Jean Chef. Thank you!

Advertisement - Continue Below

Recipes You Might Enjoy

Browse Recipes
Advertisement - Continue Below

Comments (13)Post a Reply

    1. You can use coarse or fine salt in the spice mix. If you’ve purchased kosher salt, there’s no need to grind it. Some sea salts are in very large crystals which could be ground, but you should be fine either way.

      Reply

  2. Sounds easy! I have never used a dry rub before. How much time should one allow from putting rub on meat until grilling or broiling? Can’t wait to try this.

    Reply

    1. Hi Maureen. I rub the spice mix on pork or meat 1 hour before cooking and chicken for about 30 minutes to let it absorb into the meat and poultry.

      Reply

  3. I will have to try this. My favorite seasoning mix that I use is smoked paprika, garlic powder, lemon pepper, and salt. Since it is only me, I use one teaspoon of each. I especially love this on salmon. I coat the top and sides and then pop it in my air fryer. Since I am supposed to cut down on salt, sometimes I will leave out the salt and it is still delicious! Can’t wait to try this new mix….thank you!

    Reply

  4. Hi Meredith! I have a family member with a mustard allergy. Is there something you could suggest for me to use instead? Love your air fryer recipes! Thanks.

    Reply

  6. 5 stars
    I’ve always made a similar rub but used chili powder instead of dry mustard. The dry mustard is a welcome change. The chili powder made everything have a Tex-Mex flair. Thanks Meredith!

    Reply

    1. Hi PJ. The nutritional calculation is based on 1 tablespoon of the spice mix. Chances are you will not be consuming that much of the spice mix in 1 meal, it would probably be closer to ½ teaspoon or less per serving which would be around 333mg of sodium. In either case, you can control the salt and add less or omit it all together to cater to your personal dietary needs.

      Reply

  8. 5 stars
    Hi Meredith! I tried your rub mix on pork. Very good! Then I tried it on chicken. Very good! Then, as I reached for the salt and pepper mills, I decided to put some on the potatoes I was frying. Even better! Now I’m excited to try it on vegetables. I’m old fashioned and like to use recipe cards. I always add the name of the friend a recipe came from. I have a lot with Meredith on them, like just another friend. Thank you for sharing your great recipes!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *