BBQ Seasoning Recipe

This BBQ seasoning recipe is the sweet, smoky dry rub I use when I want plenty of barbecue flavor before the sauce ever goes on. It gives chicken, pork, and ribs a well-seasoned crust with a little sweetness, smoke, and heat.

I use this barbecue seasoning on everything from BBQ Oven Baked Chicken Drumsticks, Oven Baked BBQ Chicken Thighs, and Air Fryer BBQ chicken thighs to my Oven Baked Ribs. Make a batch to keep on hand anytime you want that BBQ flavor without relying on sauce alone.

Why I Keep This BBQ Rub on Hand

• It tastes like a full BBQ rub: The smoked paprika, brown sugar, cayenne, garlic, onion, and herbs work together to make a rub that tastes sweet, smoky, savory, and a little spicy.
• It works on more than one kind of meat: I use this blend on ribs, chicken, and pork most often, and it also works well on beef when I want that same sweet-smoky barbecue flavor. It’s especially useful when I want the rub to carry the flavor, like on dry rub chicken breasts and dry rub drumsticks.
• It works with different cooking methods: This rub works in crockpot BBQ chicken, Instant Pot BBQ chicken, oven baked wings, air fryer chicken, and ribs.
• It turns out well with regular brown sugar or a substitute: I’ve made this rub both ways, and it’s genuinely delicious either way. You still get that sweet-smoky balance that makes the seasoning taste complete.

What’s in This BBQ Rub

This BBQ seasoning recipe uses pantry spices that each do something important in the blend.

• Smoked paprika: This is the backbone of the rub. It gives the seasoning that deep smoky flavor that makes it taste like barbecue.
• Cayenne pepper: This adds a little heat and keeps the blend from leaning too sweet.
• Brown sugar: This gives the rub its barbecue-style sweetness and balances the smoke, salt, and spice. I’ve made this seasoning with both regular brown sugar and a brown sugar substitute, and both work well here.
• Sea salt: I use fine-grain sea salt so the seasoning mixes evenly and coats the meat well.
• Chili powder: This adds another layer of savory flavor and helps round out the smoked paprika.
• Black pepper: This gives the blend a little bite and sharpens the overall flavor.
• Garlic powder and onion powder: These build the savory base that makes the rub taste rich instead of one-note.
• Italian seasoning and dried thyme: These add an herby finish that makes the whole blend taste more complete.

How to Make BBQ Seasoning

Add all of the spices to a glass jar or small bowl.

Shake or whisk until the blend is evenly mixed. Once it’s combined, you can use it right away or store it in a dry place for later.

How to Use BBQ Seasoning

I usually use about 2 tablespoons of BBQ seasoning per pound of meat. That gives the meat enough coverage to taste well seasoned without overdoing it.

This blend is especially useful when you want the flavor to start with the rub and then build from there with sauce, if you want it. That’s why I like it in BBQ chicken bites, crockpot BBQ chicken, and Instant Pot BBQ chicken.

Recipes I Make With This BBQ Rub

I use this seasoning anywhere I want the meat itself to bring plenty of BBQ flavor before the sauce goes on.

• For dry rub recipes: My Dry Rub Wings, Dry Rub Chicken Drumsticks, and Dry Rub Chicken Breasts normally use my Chicken Dry Rub. Swap in this BBQ seasoning when you want a sweeter, smokier version instead.
• For BBQ chicken: Use it on BBQ Chicken Bites, Crockpot BBQ Chicken, Instant Pot BBQ Chicken, Air Fryer BBQ Chicken Thighs, or Oven Baked BBQ Chicken Wings.
• For ribs: This is the rub I use on most of my rib recipes, including Oven Baked Ribs, Slow Cooker Ribs, Air Fryer Ribs, and Fall Off the Bone Ribs. It also works for my Keto Ribs; just make the seasoning with your favorite brown sugar substitute.
• For BBQ pork: I use it to season the pork shoulder in my Slow Cooker BBQ Pulled Pork before it cooks, then finish the shredded pork with BBQ sauce. That same pulled pork also works in my BBQ Pulled Pork Sliders.

Tips for Using This Rub

• Give pork more time: When I use this dry rub on ribs, pork chops, or pork roast, I like to let it sit overnight, or at least 6 to 8 hours. That extra time helps the seasoning work into the meat and gives the outside better flavor once it cooks. This is especially helpful for BBQ ribs.
• Chicken needs less time: For chicken, about 4 hours is usually enough. Wings can also handle a shorter rest when needed. I use this seasoning on oven baked BBQ chicken wings, dry rub wings, BBQ chicken thighs, dry rub drumsticks, and dry rub chicken breasts.
• Use it before sauce goes on: This seasoning gives the meat a strong BBQ base on its own. If you want layered barbecue flavor, finish with BBQ sauce later in cooking or before serving.

BBQ Seasoning FAQs

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