The inspiration for this All-Purpose Dry Rub began during a visit to Corky’s restaurant in Memphis, Tennessee. It was a hot, humid summer and the trip was full of family, moving boxes and memorable meals. One night we ate at Corky’s and tasted the most memorable dry-rubbed ribs I’ve ever had: salty, savory, and crisp where the grill had kissed the edges. Unlike many menu items labeled “dry,” these ribs did not arrive drenched in sauce; the bold, balanced rub let the meat shine.
After trying several combinations, I settled on a simple blend that captures those elements: smoky, savory, slightly sweet, with a touch of heat. I call it an all-purpose dry rub because it works equally well on pork ribs, chicken, shrimp, vegetables and even grilled corn and zucchini. The ingredients are easy to find and the recipe comes together in minutes.
All-Purpose Dry Rub Recipe
By: Marissa Stevens
Prep: 5 mins | Total: 5 mins | Course: Seasoning | Calories: 2 kcal
Servings: Approximately 100 (about 1/4 tsp per serving)
Summary: This versatile rub enhances the natural flavor of meats and vegetables without overpowering them. For pork ribs, resist the urge to slather on sauce at the end—coat the ribs with the rub at least an hour before cooking and let the grill create those crisp, delicious edges.
Ingredients
- 1 tablespoon cumin
- 1 tablespoon sweet smoked paprika (or regular paprika if smoked is unavailable)
- 1 tablespoon granulated garlic
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground coriander
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
Instructions
- Combine all ingredients in a bowl or small jar and mix thoroughly until uniform.
- Use immediately or transfer to an airtight container. For best flavor, let the rub sit for a few hours before using so the spices meld.
- To use on ribs or large cuts: pat the meat dry, evenly coat with the rub, and allow it to rest for at least an hour (or refrigerate overnight for deeper flavor). Grill or smoke as desired, and allow the exterior to crisp without adding sauce at the end if you want that classic dry-rub finish.
Tips and variations:
- If you prefer milder heat, reduce the cayenne to 1/4 teaspoon. For more smoky depth, increase the smoked paprika.
- Brown sugar in the blend helps create a caramelized crust; use light or dark brown sugar depending on how pronounced you want the sweetness.
- This rub is excellent on poultry and shrimp—adjust the amount to taste and avoid over-salting delicate seafood. For vegetables such as corn and zucchini, use a light hand and finish with a squeeze of lemon or lime.
- Store the rub in a sealed container in a cool, dark place. Kept airtight, the blend will retain good flavor for several months.
Nutrition
Calories: 2 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 1 g | Sodium: 141 mg
Nutrition information is an estimate and should be used as a guide only.
This simple, balanced rub lets the meat’s natural character shine while adding a satisfying combination of smoky, savory and slightly sweet notes. Use it liberally when you want pronounced flavor or sparingly when you want something subtler. Whether you’re grilling ribs on a hot summer night or tossing vegetables on a weeknight grill, this all-purpose dry rub is a reliable, flavorful choice.