Making BBQ Rub: How to Make Your Own Dry Rub

A dry rub is a dry seasoning blend for the surface of meat, fish or vegetables. Your ingredients depend on the dish and the flavour you want. Salt, sugar and paprika are common options, not compulsory ingredients in every blend.

1. Choose a flavour direction.For example, paprika with garlic and pepper, or cumin with coriander and a little chilli.
2. Make a small test blend.Use a clean, dry bowl and measured quantities. Start with smaller amounts of strong spices and add salt and optional sugar separately and gradually.
3. Mix evenly.Break up dry lumps and distribute fine and coarse ingredients carefully.
4. Test on a small cooked portion.Season a separate test piece and cook it appropriately before tasting. Do not taste raw meat, raw fish or used marinade.
5. Adjust one ingredient at a time.Record the quantities and the amount applied to the food so you can repeat a successful combination.
6. Keep the clean stock separate.Keep your blend dry and tightly sealed and prevent contact with raw meat juices or used utensils. Follow the ingredients’ storage and shelf-life instructions.

A ratio that works in one dish will not necessarily suit every cut of meat. Consider particle size too: a teaspoon of one spice does not weigh the same as a teaspoon of another.

• Gently pat a very wet surface dry.
• Optionally use a thin layer of oil or mustard to help it adhere; remember that mustard is an allergen.
• Apply a suitable, even layer of rub and press lightly. The meat does not need to disappear beneath a thick coating.
• You can cook straight away or leave the seasoning on longer for flavour. Keep pre-seasoned meat covered in the fridge and within its use-by date.
• Follow a cooking method suited to the food and check the core temperature where necessary. Do not leave meat out of the fridge for a long time to bring it to room temperature.

The colour and texture ofbarkdepend on the seasoning layer, moisture, smoke, temperature and time. A dry rub alone does not guarantee a crisp crust.

For a wet rub, mix spices with ingredients such as oil, mustard or yoghurt to form a paste. A marinade contains more liquid. Composition and application determine the result; a marinade does not automatically tenderise every cut, and a dry rub is not better for every BBQ dish.

Moisture affects surface drying but is not the only factor in crust formation. Choose the method that suits your dish. Read more aboutdry and wet rubs.

What is a BBQ rub?

A dry rub is a dry seasoning blend applied to meat, fish or vegetables. It mainly flavours the surface. Bark also depends on moisture, heat, smoke and cooking time.

What goes into a BBQ rub?

This varies by blend. You can combine spices such as paprika, pepper, cumin and garlic with salt and optional sugar. None of these ingredients is compulsory in every recipe.

How do you use a BBQ rub?

Apply a suitable, even layer to the food and press lightly. Use a thin binder if needed. Cook straight away or keep pre-seasoned meat covered in the fridge until cooking.

What is the difference between a dry rub and a marinade?

A dry rub consists of dry seasonings; a marinade contains liquid. A wet rub is a seasoning paste. Choose according to the dish: none of these methods alone guarantees greater tenderness or better bark.

How far in advance should you apply a BBQ rub?

You can apply it just before cooking; a longer rest is a flavour option. Keep meat covered in the fridge while it waits, within its use-by date. Most spices remain mainly on the surface.