This recipe for all purpose dry rub is an easy-to-make blend of sweet and spicy flavors perfect for beef, chicken or pork. It’s versatile and elevates the flavor of your meat without overpowering it.
I nearly always treat everything I throw on the smoker or grill with my favorite all-purpose dry rub mix that I’ve concocted over the years. It’s a simple combination of sweet, savory and just a little touch of spice. Its simplicity means that it works well on beef, chicken and pork, amplifying the natural flavors of the meat without overpowering.
To use the rub, just sprinkle it liberally over your meat the night before and rub it in. The paprika will give the meat a nice red color. Then cover it in plastic and keep it in the fridge until you’re ready to cook. I usually take it out of the fridge about 30 minutes before I fire up the grill just so that it’s not cold when it hits the grill.
Dry rub will keep in the jar as long as you seal it with a lid.