Put this all-purpose dry rub on EVERYTHING! This spicy dry rub recipe will become a favorite. Try it on beef, pork, chicken, and veggies!
Put this all-purpose spicy dry rub on EVERYTHING! EVERRRRRREEEEETHANG!
David developed and experimented with this new rub recipe on some pork ribs. It’s awesome, and it has quickly become our new favorite rub recipe for everything we have put it on, especially BBQ!
Like allspice rub recipes, this one comes together quickly, and it’s a great way to add flavor to anything you want to throw on the grill or throw in the oven. We’ve tried it on beef, pork, and chicken, and although we haven’t had the chance, I’m sure it would go well on venison and lamb. But don’t stop there. Sprinkle it on veggies too.
The possibilities are endless!
What’s In This Homemade Dry Rub Recipe?
I’ve mentioned before that dry rubs start out with four basic ingredients: Sugar, Savory, Spices and Herbs, and Spicy. This rub contains the following ingredients:
- SUGAR: brown sugar
- SAVORY: garlic powder, onion powder, Kosher salt, oregano, cumin
- SPICES & HERBS: paprika, black pepper,
- SPICY: cayenne pepper, red pepper flakes
These herbs and spices blend together to give everything you put in this spice blend a nice balance of flavor without one ingredient overpowering the other.
Cooking With This Spicy Dry Rub Recipe
When using this spice blend on meat, remember that it will taste very different after it cooks. The juices of the meat meld with herbs and spices; they melt and undergo chemical reactions invoked by heat. A bite-sized piece of meat underneath the rub will dilute it to a certain degree and complement the meat beautifully.
Barbecue sauces go well with this rub. Use your favorite to really bring out the flavors!
How To Make Spicy Dry Rub For Almost Everything
Whisk all of the spices together in a medium bowl to combine (you could also “wake up” the spices by grinding them a bit inside a mortar and pestle if desired).
How To Use
To Use on Meat:
Lay the meat out onto a rimmed baking sheet and generously rub the spice rub all over, coating the whole piece of meat.
To Use on Vegetables:
Sprinkle lightly onto vegetables—coat to taste.
How To Store
Store the rub in an air-tight container in a cool, dry place for up to 6 months. A small jar is perfect!
This really is the best dry rub. What will you use this spicy dry rub on? Comment below!
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Spicy Dry Rub For Almost Everything
Ingredients
- ¼ cup brown sugar
- ¼ cup paprika
- 4 teaspoons black pepper
- 4 teaspoons sea salt
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 2 tablespoons oregano
- 1 tablespoon cumin
- 2 tablespoons red pepper flakes
Instructions
- Whisk all of the spices together in a medium bowl to combine (you could also “wake up” the spices by grinding them a bit inside a mortar and pestle if desired).
To Use on Meat:
- Lay the meat out onto a rimmed baking sheet and generously rub the spice rub all over, coating the whole piece of meat.
To Use on Vegetables:
- Sprinkle lightly onto vegetables. Coat to taste.
Diana Westfall says
Thank you for sharing your recipes!
The Mountain Kitchen says
It’s our pleasure, Diana. Thanks for stopping by!