Barbecue Dry Rub

In theory, I’m a big fan of marinading meat before grilling it. (Real quick…is it marinading or marinating?) I mean, it’s simple, right? You mix together yummy things, you put them in a bag, you add the meat to the bag, you squish it all around and then put it in the fridge for the day. At dinner time you grab the meat out of the bag and pop it on the grill.

In practice, I kind of suck at marinading things. I’m not a very good planner. Or, rather, I plan things, I just forget to follow through.

That’s when I bust out the dry rub. It’s such a simple way to add a ton of flavor to otherwise boring meat. This time I went with a barbecue rub (the same one I use on these slow cooked barbecue beef sandwiches) and I had dinner done in about 20 minutes. Easy peasy chicken squeezy.

This would be good on chicken or pork. You could also try it on steak, but I think people who add barbecue flavor to steak are kinda weird. You don’t want to be weird, do you?

Barbecue Dry Rub

Barbecue Dry Rub


  • 1/4 cup paprika
  • 1/4 cup brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons salt
  • 2 tablespoons onion powder
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon chipotle powder (optional)


  1. Combine everything in a small bowl and stir well. Sprinkle over raw chicken or pork and pat into the meat. You should thoroughly cover the outside of the meat with the rub. Grill meat as you normally would. Store any left over rub (that you haven't touched with your icky raw meat covered fingers) in an airtight container to use at a later date.
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