Dry rubs are a delicious way to season protein and vegetables for the grill. There are four flavor components to a dry rub: spicy, salty, sweet, and savory. Here is a list of traditional herbs and spices for each component to get you started in designing your own dry rub:
Spicy
- Black pepper (fine or coarsely ground)
- Chile powder (not to be confused with chili powder; made from dried chiles such as chipotle)
- Chili powder (not to be confused with chile powder; a seasoning mixture of dried chiles, garlic, cumin, coriander, oregano, and cloves)
- Cayenne pepper (usually very hot)
- White pepper (lighter in color and milder in flavor than black pepper)
- Paprika (many varieties that range from sweet to smoky)
Salty
- Table salt (with or without iodine)
- Kosher salt
- Sea salt
- Seasoned salt (regular salt combined with herbs or spices such as onion, garlic, lemon peel, and celery)
Sweet
- White sugar (will scorch at high temperatures)
- Brown sugar (white sugar combined with molasses)
- Turbinado sugar (has a higher burn point than other sugars, so it is ideal for grilling)
Savory
- Onion powder
- Garlic powder
- Cumin
- Mustard powder
- Oregano
- Rosemary
- Sage
- Thyme
- Basil
4-H Tailgating Contest
This contest is sponsored by Publix.
See the Florida 4-H website for contest details: go.ufl.edu/4htailgate24.
4-H Dry Rubs for the Win!
The key to a good dry rub is balance. Aim for a harmonious blend of spicy, salty, sweet, and savory. Consider your protein when creating your dry rub. Pork complements sweet and smoky flavors; beef pairs well with robust flavors; chicken works well with a variety of flavors; and shrimp benefits from a touch of spice. Feel free to experiment with different spices and ratios to find what you like best. Try one of the 4-H dry rubs below or make your own!
Pork
- 1 tbsp. smoked paprika
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. kosher salt
- 1 tbsp brown sugar
- ½ tbsp. crushed red pepper
- ½ tbsp. ginger powder
Beef
- 1 tbsp. kosher salt
- ½ tbsp. black pepper
- 1 tbsp. garlic powder
- 1 tbsp. smoked paprika
- 1 tbsp. light brown sugar
- ½ tbsp. ground cumin
Chicken
- 1 tbsp. kosher salt
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. ground dill
- ½ tbsp. ground cumin
- 1 tbsp. black pepper
Shrimp
- 1 tbsp. garlic powder
- 1 tbsp. smoked paprika
- ½ tbsp. parsley
- 1 tbsp. grated Parmesan
Recipe Credits
Brian Estevez, 4-H agent, UF/IFAS Extension Escambia County; and Jereme Johnson, 4-H program assistant, UF/IFAS Extension Escambia County.