How to Make a Dry Rub + 7 Recipes

A dry rub is the great way to add flavor to meat or veggies. This post shares step by step directions for preparing and using dry rubs, and shares 7 delicious flavors!

Never underestimate the power of a simple blend of dry spices…they can help create the great baked chicken breast or transform sheet pan meals into a tropical flavor bomb.

A variety of seven dry rub recipes in glass jars with names

Having your pantry stocked with these rubs can help you add flavor on a whim to meat, roasted potatoes, roasted vegetables, salmon and more. Not only that, but they can help inspire meals. I always have a look at my seasonings when I’m wondering what to cook!

Reasons you’ll ♡ these recipes

  • they are simple to prepare, and can be stored for up to 1 year
  • they can be used on meat or vegetables
  • they are flavorful, gluten-free, vegan and low carb (some of them)

Recipe video

Watch the video below to see exactly how I prepped four of these rub recipes. It’s so simple! You can find more of my recipe videos on my YouTube channel, or on Facebook.

How to make a dry rub

1. Stir together the seasonings and spices in a bowl.

Seven glass jars in a stack filled with a variety of dry rub recipes

2. Transfer to a storage jar. I recommend a spice funnel to help you obtain the spices into the jar without spilling. Make sure to label your jar so you remember which spice blend you’ve made.

I couldn’t find these exact jars in the photos on Amazon, but these ones look great and have Sweet chalkboard labels to go with them!

rows of spices in jars

3. Store in an air tight container for up to a year.

How to use a dry rub

Use 2 tablespoons per pound of meat or vegetables, and don’t be stingy 😉

  • chicken breast
  • chicken thighs (skinless or skin-on)
  • chicken wings
  • salmon
  • ribs
  • steak
  • tofu
  • potatoes
  • vegetables (cauliflower, zucchini, bell peppers, and more)

1. Start by brushing meat with a lean coating of oil.

2. Sprinkle generously with the rub, then use your hands to massage it all over. This helps the rub stick properly to the surface.

3. Cook- dry rubs are good on the grill, in the air fryer, in the oven, or in a skillet. Depending on what you are cooking, you’ll need to adjust the time and temperature accordingly.


What is a dry rub?

A rub is a blend of dried herbs and spices that is applied to meat. As its name implies, a dry rub does not contain any wet ingredients.

How do you use a dry rub?

Brush meat with oil to help the rub stick. Sprinkle the rub all over the meat, then rub it in using your hands or the back of a spoon.

For vegetables, toss in olive oil, then sprinkle with rub and toss until evenly coated.

How long do you abandon the dry rub on?

A dry rub is applied just before cooking. It is not meant to act as a marinade and penetrate the meat; it simply flavors the outside of it. If you’d like, you can apply the rub ahead; I wouldn’t let it sit longer than 24 hours though.

Which is better: a marinade or a dry rub?

It really depends on your end goal: if you’re aiming for a crust on the surface of your protein, a dry rub can help you achieve that. If you want flavor throughout the meat, a marinade is the way to go.

It also depends on the amount of time you have: rubs are a great quicker choice if you don’t have 24 hours to marinate.

Close up of seven glass jars filled with dry rub recipes

Brown Sugar Chili Dry Rub

Course: Main Course

Cuisine: American

Diet: Gluten Free

Calories: 15kcal

Servings: 6

Brown sugar chili dry rub is astonishing on salmon or chicken, as seasoning on potatoes or vegetables, or on roasted chickpeas! Gluten-free, paleo friendly, and alert in 5 minutes or less!

Prep Time5 mins

Total Time5 mins


Serving size
Tap the number after “servings” on the recipe card and drag to commute the serving size
Store in an air tight container for up to a year. 
Makes a great gift!


Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 3g | Sodium: 328mg | Fiber: 1g | Sugar: 2g

6 more flavors

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