All Purpose BBQ Spice Rub
Yield: approximately 1 cup; easy to double or triple as needed

(16 tablespoons per batch, or enough for 16 pounds of meat; 1 tablespoon = 10g)
Made with spice cabinet staples, this flavor-packed seasoning mix will serve you well all year round. It's ideal for all sorts of grilled proteins in the warmer months and will make the most of stovetop, slow cooker, and baked dishes as well.


• ⅓ cup (66g) packed brown sugar
• ¼ cup sweet paprika
• 2 tablespoons smoked paprika
• 1 tablespoon + 1 teaspoon kosher salt (or 1 tablespoon table salt)
• 1 tablespoon chili powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder (not garlic salt)
• 1 tablespoon onion powder (not onion salt)
• 1 teaspoon cayenne pepper


  1. Mix all of the ingredients together. Store in a jar or airtight container until ready to use. The spice rub will keep for many months when stored in a cool, dry place, and will be more flavorful for longer when starting with fresher spices.

    To use: As a general rule of thumb, coat each pound of protein (pork, chicken, shrimp, tofu, etc.) with 1 tablespoon of oil and then toss with 1 tablespoon of the spice rub. If the meat is wet upon removing from packaging, blot it dry first.


• If you’d like to add a hint of Tex-Mex flavor, add 1 teaspoon each of ground cumin and ground coriander to the mix.


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