How Much BBQ Rub Per Kilo of Meat? Complete Guide

Too little rub and you miss flavor. Too much and the rub overpowers the meat. The right amount depends on the type of meat, the thickness of the cut, and how intense you want the flavor. On this page, we provide concrete guidelines per type of meat — so you never have to guess again.

The rule of thumb

As a general guideline, use 15–20 grams of dry rub per kilogram of raw meat — that's approximately 2–3 level tablespoons per kilogram. This applies to most types of meat and provides a good balance between flavor and bark.

  • Less rub (10–15 g/kg) — for premium meats such as côte de boeuf, beef tenderloin, and rack of lamb. Let the meat speak for itself.
  • Standard (15–20 g/kg) — for chicken, pork, and most low & slow dishes.
  • More rub (20–25 g/kg) — for large cuts with a lot of surface area such as spareribs and brisket, or if you want a thick bark.

How much rub per type of meat

Meat Rub per kg Tablespoons per kg Reason
Spareribs 20–25 g 3–4 tbsp Lots of surface area, little meat per kg
Pulled pork (shoulder) 15–20 g 2–3 tbsp Large cut, rub generously
Brisket 15–20 g 2–3 tbsp Large cut, thick fat layer
Chicken (whole) 15–20 g 2–3 tbsp Also rub under the skin
Chicken (pieces/thighs) 15 g 2 tbsp Smaller surface area per piece
Steak / ribeye 10–15 g 1–2 tbsp Premium meat — less is more
Picanha / bavette 15 g 2 tbsp Rub the fat layer extra
Rack of lamb 10–15 g 1–2 tbsp Delicate flavor — do not overpower
Pork belly 15–20 g 2–3 tbsp Lots of fat — rub generously
Vegetables 10 g 1–2 tbsp Lightly sprinkle

Which pouch do you need?

Our rubs are available in 50g and 100g pouches. Here's an overview of what you need per dish:

Dish Raw weight Rub needed Recommended pouch
Spareribs (2 racks) approx. 2 kg 40–50 g 50g pouch
Pulled pork (4 pers.) approx. 2 kg 30–40 g 50g pouch
Pulled pork (8–10 pers.) approx. 4 kg 60–80 g 100g pouch
Brisket (4–6 pers.) approx. 3–4 kg 50–80 g 100g pouch
Whole chicken (4 pers.) approx. 1.5 kg 25–30 g 50g pouch
Chicken for large group (10+) approx. 4 kg 60–80 g 100g pouch
Côte de boeuf (2 pers.) approx. 1 kg 10–15 g 50g pouch (multiple sessions)

Tip: A 100g pouch is enough for 2–3 BBQ sessions for an average family. A 50g pouch is ideal for trying a new flavor.

How to apply the rub?

  1. Pat the meat dry — with paper towels. Moisture prevents the rub from adhering and results in poor bark.
  2. Optional: olive oil or mustard — a thin layer helps the rub adhere better, especially on smooth surfaces.
  3. Sprinkle and rub in — generously sprinkle the rub over the meat and rub in with your hands. Press firmly.
  4. All sides — don't forget the sides and bottom. For spareribs, also the bone side.
  5. Let it sit — at least 30 minutes at room temperature, or overnight in the refrigerator for the deepest flavor and crispiest bark.

→ Dry vs wet rub: which is better?
→ New to BBQ rubs? Start here

How far in advance should you apply the rub?

  • At least 30 minutes — the rub adheres and starts to penetrate
  • 2–4 hours — good results for most dishes
  • Overnight (8–12 hours) — best results. The rub penetrates deeper into the meat and the surface dries out further for a crispier bark. Leave uncovered in the refrigerator.
  • Longer than 24 hours — not necessary and can make the meat too salty if the rub contains salt. Our rubs do not contain salt — so you can let them sit longer.

Frequently asked questions

Can I use too much rub?

Yes — for premium meats like steak and rack of lamb, too much rub can overpower the meat's natural flavor. For low & slow dishes like pulled pork and brisket, more rub is actually good — it creates a thicker bark.

Should I use oil under the rub?

Not mandatory, but it helps the rub adhere better on smooth surfaces. For meat with a fat layer (picanha, spareribs), oil is not necessary — the fat provides adhesion.

How much rub do I use for spareribs?

Spareribs have a lot of surface area per kilogram — use 20–25 grams per kilogram, which is about 3–4 tablespoons. A 1 kg rack needs about 20–25 grams. → Spareribs recipe: the 3-2-1 method

How much rub for pulled pork?

About 15–20 grams per kilogram. A 3 kg pork shoulder needs about 50–60 grams — a 50g pouch is just enough, a 100g pouch gives more room. → Memphis pulled pork recipe

How much rub for brisket?

About 15–20 grams per kilogram. A 4 kg brisket needs about 60–80 grams — use a 100g pouch. → Tex-Mex brisket recipe

More rub knowledge

Ready to order?

Now that you know how much you need — choose the right pouch: