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Plato's Dry Rub

Plato's Dry Rub

  • Prep

  • Ready In


This is a great dry rub for seasoning pork and chicken for the barbeque.

Ingredients {{adjustedServings}} servings

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Original recipe yields 64 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet


  1. Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.
  2. To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.
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Duane Calhoun

This is a good recipe except for the MSG. I know too many people including myself that this would set off an allergic reaction. I would increase the kosher salt a little and eliminate the need for the MSG.

Jen S.

I REALLY liked this rub--it is quick for when you don't quited know what to do with your chicken but are short on time. I used it on a package of drumsticks and scaled the recipe back to 8 servings. I didn't have the lemon pepper so I used a regular pepper blend and used reg. herbs instead of ground herbs. But the taste was really nice. I liked the sweetness that the sugar gave it. It is a KEEPER for me.

Sarah Jo

I used a mixture of light brown sugar and granulated white sugar and I omitted the MSG (I'm sensitive to MSG, it gives me migraines). What I did was throw all the rub ingredients into a medium sized Tupperware container, slapped a lid on it, and handed it to my youngest boy to shake until the ingredients were well combined. I rubbed this on both chicken legs and pork ribs. EXCELLENT rub and it honestly tasted good on both meats. We grilled this over a charcoal grill which only made it better. We all were "mmmmmming" over this meat.