Finding a good All Purpose Dry Rub can be challenging, but we have one that we use on a lot of our grilled foods.
Several years ago, when Jason and I started to grill more frequently, we would look for lots of different dry rub recipes to try on our Big Green Egg. Some were hits and some were duds – but isn’t that just how it goes?
Around the same time, Jason began to experiment with making his own brisket rub. That led to us make our own BBQ rub for our favorite Beer Can Chicken on the Big Green Egg recipe .
We began researching and comparing rub recipes. We aren’t big fans of the really spicy rub mixes, so we steered away from those recipes with scorch-your-tongue peppers and spices. You won’t find many (or ANY) ghost peppers in our recipes!
As we went through this process, we learned that we really liked the flavor of sweet paprika. Delicious! This recipe calls for a quarter cup. It is a lot, but it really pumps up the flavor and the color to a whole new level. Don’t be afraid that it is going to be sticky sweet either. I have friends who love this type of rub and would substitute it when a recipe calls for a hot paprika.
We love loading up different rubs with sweet paprika. They really do wonders on chicken wings! Dab those with some sauce afterwards??? Oh my gosh, talk about delish!
We found that Homegoods, TJMaxx or Marshalls will sometimes sell a large container of sweet paprika in their food aisles. It is hit-or-miss, but I am not a fan of spending the large chunk of change at the grocery store. Even if you can find it in your local one.
Amazon is our most reliable source, though. I can buy a large container of name brand spices for a fraction of the cost. Jason even buys celery seed in bulk from Amazon. I stash those in the cabinet for immediate use, and the freezer for longer term storage. The cost savings are so large that you really can’t afford NOT to use Amazon.
Back to this rub.
Step One: Combine all of the ingredients into a large bowl and stir.
Step Two: Store in individual jars with tight lids.
📌 Items to Note
This recipe will make enough for two Beer Can Chickens or about 4 lbs of chicken breasts/thighs. I tend to double the quantities in the rub recipe, though. I store the leftovers in a canning jar for later use. It is a yummy go-to, quick seasoning that tastes delicious on almost all of the meats we have grilled. I’m all about saving my time when my family stays so busy.
Until next time, enjoy!
All Purpose Dry Rub for Grilling
- ⅓ cup Brown Sugar
- ¼ cup Sweet Paprika
- 3 tbsp Black Pepper coarse ground
- 1-2 tbsp Sea or Kosher Salt coarse ground
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Celery Seed
- Combine the ingredients in a mixing bowl and stir to mix
- Use a whisk to break up the brown sugar if needed
- Store in small jars with lids