Hugh's Dry Rub

Hugh's Dry Rub

Hugh 0

"Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on."

Ingredients 15 m {{adjustedServings}} servings 16 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.
Tips & Tricks
Italian Dressing Mix

See how to make a quick-and-easy dry Italian dressing mix.

Tarragon Walnut Brown Butter Sauce

This simple brown butter sauce is perfect spooned over white fish.

Rate recipe

Your rating


Reviews 192

  1. 244 Ratings


Easy and wonderful if you don't make the mistake I did. RUB means use very little and really rub it in hard. Not smash each side of the meat down into a bowl of the stuff! LOL a learning experience for me. It was wonderful when used correctly.


A teriffic spice rub indeed. I have used this on lean pork chops as well as chicken with excellent results. This is how I use it (adopted from Cook's Illustrated recipe for chops or skinless chicken breasts): Take 4 pieces of meat (chop or breast) and brine in a solution of 1 quart water, 1/2 cup kosher salt, 1/2 cup suger for 1 hour. Drain and pat the meat dry. In a 1 gal zip-loc bag, put 2 tablespoons of the dry rub and 2 tablespoons of olive oil (too much olive oil will dilute the spice). Mush the bag around to mix the spices and olive oil. Add the meat to the bag, seal, and toss for a minute to coat. Once coated, place the meat directly onto the grill and grill according to usual meat cooking instructions (5 minutes each side on high heat for the chicken, 3 minutes each side on high heat, followed by 5 minutes on meium-low heat for the chops). We've also used this rub on chicken that we then grill, cut into slices, and use for chicken burritos. The flavors in this spice rub are excellent for mexican dishes. I make a low-carb version of a burrito using large lettuce pieces as my tortilla with guacamole, sour cream, cheese, a few slices of the spiced chicken, and a small bit of salsa for a truly wonderful dish.


Great recipe with just the right amount of spice. For ribs, I would coat first with yellow mustard and then put the rub on. This helps it stick better and makes a nice crispy crust. During cooking, place some of the rub with the contents of 1 beer.Baste frequently while cooking for extra flavour. Mmmmmmm-Good!