BBQ Dry Rub – Platings + Pairings

Ditch the store-bought seasoning for this best-ever BBQ Dry Rub! It’s easy to make using pantry-staple spices and adds sweet, smoky, and savory flavors to pork chops, ribs, beef, and beyond.

Looking for more dry spice rub recipes? You’ll love my Tri Tip Dry Rub, Chicken Dry Rub, and Steak Dry Rub recipes as well.

Don’t settle for a store-bought BBQ seasoning mix when you’re planning a blow-out summer barbecue. That’s not how you get friends and family to reach for seconds! Go all out with this unforgettable homemade BBQ Dry Rub Recipe instead.

A simple mix of brown sugar and pantry staple spices, like garlic powder, onion powder, chili powder, paprika, salt, and pepper, are all you need to make this BBQ spice blend. Just massage the smoky-sweet mix on pork chops, chicken, ribs, steak, or vegetables, then fire them on the grill or in a smoker. It’s the best and easiest way to infuse classic barbecue flavors into every bite.

What is a dry rub?

Unlike liquid-based marinades, a dry rub is made from a mixture of spices, herbs, and seasonings. The spices are massaged onto the surface of the meat or vegetables before being cooked to give them more flavor and a slightly caramelized crust. Whether you’re grilling, smoking, or roasting, a good dry rub can take all kinds of BBQ dishes to the next level.

Ingredients 

• Brown sugar – I like to use brown sugar in a lot of my dry rub recipes, like this Tri Tip Dry Rub and this Pork Dry Rub. It not only adds a subtly sweet, molasses-like flavor to the meat or veggies but also caramelizes around the outside to form a thin crust. You can substitute brown sugar with coconut sugar or maple sugar, though the flavor profile will change slightly.
• Garlic and onion powder – Two aromatic and savory spices that start the spice rub with a great depth of flavor. Feel free to use granulated garlic or onion if you like a little more texture.
• Chili powder – For some mild heat. Don’t worry—the dry rub isn’t spicy!
• Paprika – You can use regular paprika for a mild flavor or smoked paprika for a deeper, smokier flavor.
• Kosher salt – Coarse kosher salt is best for dry rubs because the large salt granules help tenderize the meat/veggies while still balancing the overall flavor profile. Table salt works as a substitute but only use half of the amount, as it’s more concentrated.
• Black pepper – I personally think that freshly ground black pepper adds the best flavor, but you can also use white pepper for a milder, slightly different taste.
• Thick-cut pork chops – This BBQ dry rub is perfect for pork chops! Use 1-inch-thick boneless or bone-in pork chops for a tender and juicy meal. Check out the other proteins this dry rub pairs well with in the Serving Suggestions section below.

How to make the best BBQ dry rub

In a small bowl, whisk the brown sugar, garlic powder, onion powder, chili powder, paprika, kosher salt, and black pepper together until well combined.

Use the dry rub right away or transfer it to an airtight glass container and store it for later use. Enjoy!

How to apply dry rub to pork chops 

First, pat the pork chops dry with a paper towel. You want a dry surface so the spices have something to stick to.

Generously and evenly coat both sides of the pork chops with the BBQ dry rub. Use clean hands to rub and massage the spices into the meat.

Set the pork chops aside for about 30 minutes. This will give the meat time to come down to room temperature, helping it cook evenly, and give the spices time to soak into the meat for the most flavor. Afterward, grill, smoke, or roast the pork and enjoy!

How to cook pork chops

These are my three favorite ways to cook pork chops:

• Grilling – Preheat your grill to medium-high heat. Grill the seasoned pork chops on each side for 4 to 5 minutes or until they reach an internal temperature of 145°F.
• Roasting – Preheat your oven to 400°F. Place the seasoned pork chops on a baking sheet and roast for 20 to 25 minutes or until they reach an internal temperature of 145°F.
• Smoking – Check out my Traeger Pork Chops recipe for easy-to-follow instructions.  

Let the pork chops rest for 5 minutes after cooking, serve them with any of these 30+ Sauces for Pork Chops, and enjoy!

Tips and tricks

• Check the expiration dates on your spices before you start making this dry rub recipe. If any are expired or don’t smell as fresh, replace them with the highest-quality, freshest spices you can find. Or, to go all out, consider grinding whole spices for an even bolder flavor!
• If you like your BBQ pork chops to be spicy, add another ½ tablespoon of chili powder, a dash of cayenne pepper, or crushed red pepper flakes to the rub. Don’t be afraid to experiment with extra spices like cumin, mustard powder, or coriander, too.
• You can reduce the kosher salt to 1 teaspoon if you’re watching your sodium intake.
• Always let the dry rub sit on quick-cooked meats (like pork chops or chicken breasts) for 30 minutes to 2 hours before cooking. For larger cuts that cook slower (like ribs and brisket), let the seasoned meat rest in the fridge for 4 hours or even overnight.

More ways to use this BBQ dry rub

I absolutely love using the BBQ dry rub for pork chops but its versatility goes way beyond pork! Here are even more ways you can put this spice blend to use:

• Other pork cuts: Rub it on pork tenderloin, pork shoulder (Boston butt or picnic roast), or pork belly.
• Chicken: Like chicken breasts, thighs, drumsticks, and wings.
• Beef: It’s fantastic rubbed on steaks, roasts, and beef brisket.
• Ribs: Like beef ribs, short ribs, and baby back ribs.
• Lamb: I like it on grilled lamb chops and rack of lamb.
• Turkey: The smoky flavors complement turkey breasts, wings, and thighs perfectly.
• Grilled or roasted vegetables: Like corn on the cob, asparagus, bell peppers, zucchini, mushrooms, or eggplant.

FAQs 

Do you have to add sugar to the dry rub?

No, sugar isn’t a mandatory ingredient in a dry rub. I like to use it because it balances the bolder flavors and forms a caramelized crust. For this recipe, you can reduce the amount of sugar or omit it, depending on your preference.

Should you coat pork chops with oil before applying the dry rub?

A thin layer of olive oil, avocado oil, or canola oil on the pork chops can help the dry rub stick better, but it isn’t totally necessary here.

How much of the dry rub should I use? 

I typically like to use about 1 tablespoon of dry rub per pound of meat. The most important thing is to coat all sides of the meat evenly with a dense layer of seasoning.

Storing

Store the BBQ pork rub in an airtight container or sealed glass jar in your pantry, cupboard, or spice rack. It will stay fresh for up to 3 months. 

More homemade dry rub recipes

​​​​Did you make this pork chop dry rub?

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