Home » Basic BBQ Dry Rub
ground bbq spices in a small mortar and pestle

Basic BBQ Dry Rub

I created this to use with my pan-roasted chicken thighs, and it also works well for beef. Creating rubs is a great way to use up all those spices that you know are getting stale in the pantry…you don’t have to follow this mixture exactly…use up what you have. I start with a base of 2x of paprika to other ingredients and improvise from there.

Makes enough for 16+ chicken thighs.

INGREDIENTS

2 Tablespoons of:

  • smoked Spanish or Hungarian paprika (sweet, not spicy)

1 Tablespoon of each:

  • ground cumin
  • ground coriander
  • table salt
  • light brown sugar (UK: muscovado)

1 teaspoon of each:

  • Old Bay seasoning (or celery seed)
  • garlic powder
  • onion powder
  • fresh ground black pepper

.5 teaspoon of:

  • red chili flakes, ground or chopped very fine

STEPS

  1. Incorporate all ingredients
  2. Rub over meat and let rest for an hour or overnight.
  3. Store remaining dry rub in an airtight container.