14 Spice Dry Rub Mix For Beef, Chicken Or Pork

Prep Time
Cook Time
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"This spice mix is an excellent blend and adds a complex combination of flavors to meats and sauces in a jiffy. It makes a big enough batch that you can keep on hand for jazzing up your meat at the last minute. Use the quantities of each ingredient as a guide to their importance in the mix. The seasoned salt and paprika are the largest quantities of any of the ingredients, so I don't recommend eliminating them. But the small amount of cloves and mace could be eliminated without significantly effecting the taste of the blend, if you don't have them on hand. It's easy to customize this mix to please your palate. This recipe combines spices with dark brown sugar. (The sugar adds flavor, and promotes browning.) It's sweet, savory, and spicy all in one blend. It is great to use on chicken, beef or pork. I use this spice mix when I make my recipe, posted here, for 3 Barbecue Sauce Recipes #recipe18608 PLEASE NOTE: *****For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, or black pepper. ***** For a sweeter blend, increase the allspice, cloves, mace, or brown sugar. ***** For a smokier blend, omit the sweet paprika and substitute all smoked paprika. ***** For a saucier coating on your meat, brush it with barbecue sauce during the last 5-10 minutes of cooking time. Recipe courtesy of Monica Matheny of The Yummy Life Blog. Yields 1 3/4 cup"

Original recipe yields 1 serving


  • Serving Size: 1 (303.7 g)
  • Calories 692.3
  • Total Fat - 11.2 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 0 mg
  • Sodium - 35658.6 mg
  • Total Carbohydrate - 158.4 g
  • Dietary Fiber - 30.2 g
  • Sugars - 107.5 g
  • Protein - 17.6 g
  • Calcium - 314.5 mg
  • Iron - 20.2 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.5 mg

Step 1

Spread brown sugar out on a baking sheet for 1-2 hours, so it can dry out and avoid clumping.

Step 2

Combine all ingredients in a food processor, and pulse until well mixed OR sift the ingredients into a bowl, and whisk them until mixed.

Step 3

Store in airtight container.

Step 4

TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in.

Step 5

If you have time, wrap or cover the meat, and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away.

Step 6

Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.

Tips & Variations

No special items needed.



Love this rub on ribs! It adds so much to the overall flavor of the ribs, and I want to try it on pork tenderloin and chicken too!

review by:
(7 Aug 2021)


Excellent rub to use on some honking St Louis ribs I did in the smoker. We love the subtle heat and sweet. So delicious! Chicken is up next.

review by:
(24 Jun 2021)


I have used this dry rub all winter and now I can't wait to use it on my grilled meats! We love these flavors in chicken and pork so far, and I plan to experiment further!

review by:
(19 Apr 2021)


I made half a batch to use on ribs. I used regular smoked paprika as that is what I had in the cupboard. The flavors in the rub shine through the barbecue sauce, and the ribs were so yummy! I plan to keep this on my spice shelf to use every chance I get!

review by:
(25 Jun 2020)


I made a sweeter blend for our first time making this and used it on some ribs. It was so full of flavor and we loved every mouthful! Will try other ways when this is gone!

review by:
(16 Mar 2020)


I made this rub to use in another recipe of yours for barbecue sauce, (3 Barbecue Sauce Recipes - Sweet, Spicy & Smoky). I used it along with the sauce on some St Louis ribs, on my grill. Weather has been warmer here than usual, so why not take advantage of it. The chicken I made was fabulous! The rub and sauce flavored it up so good, and the ribs were fantastic too and loaded with flavor! I did add some liquid smoke to those. I won't be without this rub now!

review by:
(31 Jan 2020)