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    🏠Home » Recipes » Sauces, Rubs, and Seasonings Recipes

    BBQ Dry Rub for Ribs, Pork, Beef, and More

    Jan 12, 2023 by Dan Mikesell AKA DrDan · Last modified: Aug 4, 2023 · 5 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.29 from 14 votes

    The best BBQ Dry Rub recipes will enhance the meats' taste and complement the sauce's flavors. This easy-to-adjust homemade rub recipe has classic BBQ flavors.

    Spice for 8311 BBQ Rub
    Jump To:
    • 😊Why you will make this dry rub your favorite
    • 👨‍🍳How to Make This Dry Rub (8:3:1:1)
    • How to use BBQ dry rub on Ribs?
    • ❓FAQs
    • ❄️Storage of dry rub
    • 📖Memphis BBQ Recipes
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    This recipe is all about ratios of various spices to sugar and salt. So you can easily produce your own "signature dry rub."

    😊Why you will make this dry rub your favorite

    • This BBQ rub uses the classic 8:3:1:1 ratio of spices giving you unlimited choices for your own customized rub.
    • It's the perfect BBQ rib rub with the right combination of sweet and savory that works well not only on pork ribs but also on pork butt and beef brisket.
    • To use on chicken or turkey, decrease the sugar by half.
    • Easy to adjust to pair with your barbecue sauce with only minor adjustments to the recipe.
    • With brown sugar, it works great for low and slow cooking forming a fantastic bark.
    • It stores well for six months. So make a large batch at the beginning of grill season.

    The perfect rub for Oven Pulled Pork from Pork Butt, BBQ Boneless Pork Ribs, Baked Baby Back Ribs, and Grilled Smoked Brisket. And try it out on Grilled Chicken Breasts or Grilled Pork Chops.

    This dry rub has been around the food sites, but Alton Brown (Good Eats on the Food Network) has made it more popular. It is an easy homemade rub that uses what you have available and like.

    👨‍🍳How to Make This Dry Rub (8:3:1:1)

    1. This dry rub recipe is all about the ratio of 8:3:1:1 of the ingredients. There are 8 parts of sugar, 3 parts of salt, and 2 parts (the 1:1) of various other spices, with no more than half of this last part being a single seasoning.
    2. The "8" is brown sugar—usually dark brown sugar, which has more flavor due to more molasses.
    3. The "3" is salt. But all salt is not equal. Most people will use Morton Kosher salt, but I prefer Diamond Crystal which has less sodium per teaspoon. Here are the ratios of various salts: 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt
    4. That last part (1:1) can be a little tricky. Those "1"s can be divided. The first "1" is usually all chili powder and sometimes smoked paprika. This "1" may be divided using a 50/50 split of chili powder and paprika or bring other spices into this part.
    5. The second "1" is usually 1 third each of black pepper, garlic powder, and onion powder. And those thirds may be divided again if desired. This is usually where you would customize to make your "signature rub."
    6. The other spices used in the last parts of the combination may be almost anything. Common additions are onion powder, garlic powder, black pepper,  white pepper, cayenne pepper, crushed red pepper, thyme, coriander, cumin, oregano, thyme, rosemary, sage, and mustard powder.
    7. The recipe card is set for 1 cup of rub, enough for two racks of ribs.

    How to use BBQ dry rub on Ribs?

    • Remove the membrane from the back of the ribs to increase the penetration of the dry rub.
    • Use about ½ cup of rub for each rack of ribs, including baby back ribs or St. Louis ribs.
    • The rub can just be applied and cooked in about 15 minutes. But a few hours before cooking is suggested. Refrigerate and wrap in plastic wrap if over one hour to prevent drying.
    • 24 hours is the maximum time for the rub. The salt may break down the meat and affect the texture.
    ribs with rub on black board

    ❓FAQs

    How to choose what spices to use in the dry rub?

    One suggestion is if you have a BBQ sauce that you plan to use, the major spice component of that sauce should be in the rub.

    Obviously, your taste should drive the flavors you include.

    Why make your own dry rub?

    There are a number of reasons to avoid commercial rubs.
    •Freshness
    •You will know what is in it.
    •They are usually mostly salt and a few preservatives. The spicing seems to be very light. And they are way too expensive for salt.
    •They can not be tailored to your needs or taste. You can go heavier on spices you love.
    •You get to make your mark on your creation.

    Can I apply a base liquid before adding the rub?

    Yes. While the rub does not need a base, many people like to coat the meat with yellow mustard. Other liquids used are vinegar if you are doing Carolina-style BBQ.

    I will also use a base of a good quality liquid smoke if I'm using it in an oven or crock pot BBQ recipe.

    Can I use this rub on chicken or turkey?

    Yes, but the sugar is relatively high for that. You will not be cooking them long enough to form the crusty bark on the other suggested meats.

    To use on poultry, cut the sugar in half or eliminate it completely.

    ❄️Storage of dry rub

    Like most spices, keep it in a cool dark place like a panty. Do not freeze or refrigerate since the moisture in the sugar may come out and ruin the rub.

    Try not to use a much larger container than needed. It should be airtight, and dark or opaque is preferred.

    The time limit is up to 6 months stored in an airtight container, so I make up a larger batch at the start of grill season. BBQ rub is at it's absolute best for the first 2-3 months, so don't overdo it.

    📖Memphis BBQ Recipes

    Memphis Dry Rub

    Memphis Barbecue Sauce

    The Best BBQ Pork Tenderloin - Memphis Style

    Marlowe's Memphis Dry Rub

    Black Magic Seasoning

    ↑Jump to Table of Contents

    📖 Recipe

    Spice for 8311 BBQ Rub

    BBQ Dry Rub for Ribs, Pork, Beef, and More

    From Dan Mikesell AKA DrDan
    The best BBQ Dry Rub recipes will enhance the meats' taste and complement the sauce's flavors. This easy-to-adjust homemade rub recipe has classic BBQ flavors.
    Tap to leave a Rating
    4.29 from 14 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings #/Adjust if desired 1 cup

    Ingredients

    US Customary - Convert to Metric
    • ½ cup brown sugar - cut in half for chicken and turkey
    • 3 tablespoons kosher salt - Diamond Crystal preferred
    • 1 tablespoon chili powder
    • 1 teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    Prevent your screen from going dark

    Instructions

    • Mix well.
      mixing 8311 dry rub in small bowl
    • Store in an airtight container.

    How to use on ribs

    • Remove the membrane from the back of the ribs to increase the penetration of the dry rub.
      removing the membrane from the ribs
    • Use about ½ cup of rub for each rack of ribs, including baby back ribs or St. Louis ribs.
      dry rub applied to baby back ribs
    • The rub can just be applied and cooked in about 15 minutes. But a few hours before cooking is suggested. Refrigerate and wrap in plastic wrap if over one hour to prevent drying. 24 hours is the maximum time for the rub. The salt may break down the meat and affect the texture.
      dry rubbed ribs on a black board
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Excellent as written for pork butt, ribs, and brisket. The recipe card is set for 1 cup, enough for two racks of ribs. Adjust to amount in the serving section of the card.
    2. To use on chicken or turkey, decrease the sugar by half.
    3. This dry rub recipe is all about the ratio of 8:3:1:1 of the ingredients. There are 8 parts of sugar, 3 parts of salt, and 2 parts (the 1:1) of various other spices, with no more than half of this last part being a single seasoning.
    4. The "8" is brown sugar—usually dark brown sugar, which has more flavor due to more molasses.
    5. The "3" is salt. But all salt is not equal. Most people will use Morton Kosher salt, but I prefer Diamond Crystal which has less sodium per teaspoon. Here are the ratios of various salts: 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
    6. That last part (1:1) can be a little tricky. Those "1"s can be divided. The first "1" is usually all chili powder and sometimes smoked paprika. This "1" may be divided using a 50/50 split of chili powder and paprika or bring other spices into this part.
    7. The second "1" is usually 1 third each of black pepper, garlic powder, and onion powder. And those thirds may be divided again if desired. This is usually where you would customize to make your "signature rub."
    8. The other spices used in the last parts of the combination may be almost anything. Common additions are onion powder, garlic powder, black pepper,  white pepper, cayenne pepper, crushed red pepper, thyme, coriander, cumin, oregano, thyme, rosemary, sage, and mustard powder.
    9. Storage should be in a smaller airtight container in a cool and dark space, but not in a refrigerator or freezer.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 462.3 kcal (23%)Carbohydrates : 116.9 g (39%)Protein : 2.1 g (4%)Fat : 1.3 g (2%)Saturated Fat : 0.2 g (1%)Polyunsaturated Fat : 0.7 gMonounsaturated Fat : 0.3 gSodium : 11328 mg (472%)Potassium : 386.7 mg (11%)Fiber : 3.9 g (16%)Sugar : 107.5 g (119%)Vitamin A : 2382.9 IU (48%)Vitamin C : 0.6 mg (1%)Calcium : 143.5 mg (14%)Iron : 2.7 mg (15%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Rubs and Sauces
    Cuisine : BBQ

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published July 21, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    time for dog play in spring 2021

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    1. David Bokanyi

      March 25, 2023 at 7:44 pm

      Thank you for your great information on grilling brisket.
      One correction from a physicist. As to your statement "Diamond Crystal which has less sodium," salt is composed of EQUAL parts sodium and chlorine. There is no such thing as less sodium salt. Take away a sodium atom and the remaining chlorine atom is a gas that dissipates. Splitting salt is called electrolysis. Electricity is passed through salt (sodium chloride) to produce the metal sodium and the gas ( at room temperature) chlorine.
      I would love to make this post private to just you, but don't see a way to do that.
      Never the less, great information on grilling brisket.

      Reply
      • Dan Mikesell AKA DrDan

        March 25, 2023 at 7:53 pm

        Hi David,

        Welcome to the blog, and you are, of course, correct. It should specify by volume. This is due to the crystal's size and shape. Fixed.

        Dan

    2. Brent Watkins

      May 30, 2021 at 10:31 pm

      Interesting article. I have a couple questions and you've at least started to answer one of them. In your suggestion, you say that if you have a BBQ sauce that you plan to use, the major spice component of that should be in the rub. This must be part of the 1:1 portion of the rub. How much of that spice component should make up your rub?

      If making your own BBQ sauce, how are the ingredients and flavors suppose to relate to each other between the sauce and the rub? The sauce and rub would be for pork for now. I think I saw the rub provides the savory component and the sauce makes up the sweet profile. I'm really interested in how you build a bbq sauce based on what the rub is made up of. Can you give me some insight please?

      Reply
      • Dan Mikesell AKA DrDan

        May 30, 2021 at 10:54 pm

        Hi Brent,

        Welcome to the blog.

        The sauce and the rub will not match exactly but you want them to complement, not fight. An example would be this rub like I usually make it (in the recipe card) would fight with a Carolina sauce - no chili powder, etc. A sauce that will match fairly closely would be my Memphis BBQ which I linked in the post. The ingredient can be adjusted in either if you want but both have sugar, chili powder, onion, and garlic. A good match generally. Of course, there is ketchup and some vinegar in the sauce and a few other things.

        You probably don't want "matchy-matchy" but some common main tastes are important.

        Sauces are generally more complicated than this rub. Check the Marlows rub on this site (from Marlows of Memphis). It is more paprika and I would adjust the rib if I was using it with my Memphis sauce. But I don't make that rub much and I tend to use a KC sauce that is more paprika (not homemade) but still with some chili powder so it can go both ways. But the Memphis sauce is a very nice contrast to the Marlow rub.

        These are really fine points but fun to adjust a bit and see how it goes.

        Hope that helps some.

        Dan

    3. Karen

      July 17, 2012 at 9:16 pm

      Excellent rub! I used on grilled chicken drumsticks with the sugar halved, then used on boneless ribs with full sugar. Finished with your Memphis sauce. :)

      Reply

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