Homemade All-Purpose Dry Rub Recipe
Have you ever bought your millionth seasoning and wondered, is there a dry rub recipe out there that can be utilized for anything and everything? No? Just me? I guess you’d say I’m a productive lazy person when it comes to cooking.
As in, I love home-cooked meals and making new recipes with my fiance, but I still love them to be as simple as possible. Also, I don’t particularly appreciate buying hundreds of ingredients for different meals throughout the week. Most of us can probably relate to that feeling. Not only do we not want to spend that type of money, but we want to get the most out of each ingredient.
That’s why I started using this all-purpose dry rub recipe. I’m a firm believer that you can change up almost any food item with different seasonings. To prove that, our house is filled with different seasonings for all sorts of wants and needs.
Now, you might be asking, does making a dry rub recipe mean we have to buy a multitude of spices?
Yes and no. This dry rub recipe I came up with utilizes seasonings that you either have in your home or are relatively cheap to buy in bulk. Personally, we purchase each item in bulk and use it to create other spice mixtures and to remake this recipe. Plus, they will last you YEARS, so it is definitely a worthy investment.
For me and my likes, I wanted a dry rub that had a little bit of everything. This means I created a seasoning that is savory, sweet, and with a hint of spice. We’ve tried this on everything from steak, chicken, fish, to tossing on our steamed broccoli as a snack.
The best thing about seasonings is that you really can’t go wrong. Not spicy enough? Add more cayenne. Don’t want a sweet bite to it? Remove the brown sugar from the list. Everything can be changed and removed based on your likes and needs.
So, how do you make this homemade all-purpose dry rub recipe?
This might be the easiest recipe on my site (and I have a 3-ingredient latte recipe). All you really need is some measuring utensils, a bowl to mix in, and a container to hold your spice. We try to reuse whenever we can, so we’ve added our mixture to one of our small mason jars and keep it next to our oven for easy grab and go convenience.
The recipe I have makes around 8 ounces of seasoning. The shelf life is about 2-4 years and, to add longevity, should be stored in a cool, dry area. That’s it! Your five-minute recipe can be utilized for anything and everything! It’s so delicious that we made a huge batch and divided it among our family members as a Chrismas present (a good gift if you are ever short on ideas).
Mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, coriander, cayenne, and ground mustard. Again, you can add or delete whatever you like depending on your taste buds.
As you can see, most of these ingredients are probably already in your cupboard and are usually essentials in a cooking recipe. So go ahead, sprinkle on your foods and enjoy!
Let me know in the comments below or over on my contact page how you liked this recipe and if you would like to see more seasoning concoctions! Also, what other recipes would you like to see? I’m always looking for new ideas to try out and share with you.
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**While I do research and find reliable information to share for each article, I am by no means a professional. Make sure to speak with a healthcare professional before changing anything in your health. Also, I do have affiliate links that, if used, will give me a small commission. While I do make a profit, I will never share a product/service that I do not 100% stand behind.
Homemade All-Purpose Dry Rub Recipe
- Measuring Cups
- Container for storing
- ¼ cup Brown Sugar
- ¼ cup Smoked Paprika
- 2 tbsp Kosher Salt
- 1 tbsp Ground Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Ground Mustard
- 2 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Ground Coriander
- In either a mixing bowl or container, mix all seasoning together until fully incorporated.
- To keep fresh, keep dry rub in an airtight container and stored in a cool, dark place. Additionally, it can store in the freezer. Use on anything from ribs to chicken and salmon for up to nine months.