An insanely delicious dry rub for chicken or pork. Sweet with a little heat perfect for chicken wings, beer can chicken, pork chops and ribs! Great for keto BBQ!
One of the pleasures of living in Southern California is being able to grill all year. With a little advance planning, grilling enables me to have a tasty dinner on the table in less than 30 minutes. All I need is a salad or an easy side to complete the meal.
We prefer to flavor and season our meats with great marinades and flavorful dry rubs. This amazing dry rub for chicken or pork is one of our favorites. It makes a delicious beer can chicken!
This recipe is also great on turkey or mixed into ground pork for pork burgers. Check out the poblano pork burger recipe I did for Sugar-free Mom last year. That jalapeno mayonnaise makes it extra special!
Here’s a great all around homemade garlic and herb seasoning for those who love Italian flavors.
What is dry rub?
A dry rub is a blend of dry seasonings and spices applied directly to meats. Purists argue that dry rubs be applied to dry meat without the aid of water or oil.
Meat needs to sit overnight in the refrigerator on a rack so that the rub doesn’t get wet. Salt is not added to a dry rub because salt pulls water out of the meat, therefore turning the dry rub into a wet rub. Oil should not be rubbed on the meat before applying a dry rub for the same reason.
I oil and season my meats with salt before adding a rub. Then, I refrigerate them on a sheet pan or in a dish overnight before grilling. Sometimes, I season my chicken with a dry rub just before cooking. Some rules are meant to be broken and we always have tasty meals.
Dry rub vs bbq sauce
Dry rubs are applied before cooking whereas bbq sauces are applied after cooking begins, often towards the end of cooking. Since most barbecue sauces are tomato based and full of sugar, they caramelize and burn quickly.
How to dry rub chicken or pork
Dry the meat. Evenly coat the surface with the dry rub. Refrigerate on a rack overnight. Alternately, oil your meat, apply an even coating of seasoning. Massage into the meat or leave as is. Let sit for 20 minutes to several hours to overnight before cooking.
When to put dry rub on chicken or pork
Apply dry rub to chicken or pork the day before, to several minutes before you grill. It’s up to you. The longer the rub sits on the meat, the stronger the flavor.
How much dry rub to put on chicken or pork
How much dry rub you use depends on the potency of the rub and whether or not it contains salt. Some pre-made or store bought rubs have serving suggestions like: ¼ tsp per serving. I use ¼ – ½ teaspoon per side for chicken breasts or pork chops.
Head to the recipe index and choose “Grill” in the filter to see other great grilling recipes.
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An insanely delicious dry rub for bbq chicken or pork. Sweet with a little heat perfect for chicken wings, beer can chicken, pork chops and ribs!
Mix all ingredients together and store in an airtight container.
Use 1/4 tsp per side for a chicken breast/ pork chop or more to taste.
Makes 10 tablespoons or 60 servings at 1/2 teaspoon each.
*My Montreal Steak Seasoning was pretty coarse, so I ground it in a coffee grinder to make it finer.