Updated 30 September 2026
A good barbecue seasoning is the easiest way to add big flavour to ribs, pork, chicken and beef. Rubbed on before cooking, it forms a savoury, slightly sweet, smoky crust, the "bark" that makes proper BBQ so good. You can make it in two minutes from spices you probably have already. Here's our butcher's base dry rub, three variations, and how to use it.
Basic barbecue seasoning dry rub
Makes about 8 tablespoons, enough for 2–3 racks of ribs or a large pork shoulder.
- 3 tbsp soft light brown sugar
- 2 tbsp smoked paprika
- 1 tbsp sea salt (or 2 tsp fine salt)
- 2 tsp black pepper, coarsely ground
- 2 tsp garlic granules
- 2 tsp onion granules
- 1 tsp ground cumin
- 1 tsp mustard powder
- ½–1 tsp chilli powder or cayenne (to taste)
Mix everything together in a bowl, breaking up any lumps of sugar. Store it in a clean, airtight jar in a cool, dark cupboard for up to 3 months.
How the rub works
Each part does a job. Sugar caramelises into a sticky crust. Salt seasons the meat and, given time, draws in flavour. Smoked paprika gives colour and a smoky flavour even without a smoker. Garlic, onion, cumin and mustard add savoury depth, and chilli adds warmth. Get the balance right and you won't need much sauce.
How to use it
- Pat the meat dry.
- Add a binder (optional). A thin smear of mustard or oil helps the rub stick.
- Rub it on generously, about 1 tbsp per 500g of meat, pressing it into the surface.
- Rest. For the best flavour, wrap the meat and leave it in the fridge for a few hours, or overnight for large cuts. For quick cooks, 30 minutes is fine.
- Cook low and slow where you can. Sugar-based rubs burn over fierce direct heat, so use indirect heat on the BBQ, or a low oven, then finish over the coals.
Best meats for this rub
| Meat | How to cook | Guide |
|---|---|---|
| Pork ribs | Low and slow, then glaze | BBQ pork ribs |
| Pork shoulder | Low and slow, then pull | Pulled pork |
| Pork belly slices | Grill or BBQ over medium heat | Pork belly slices |
| Chicken thighs and wings | BBQ or oven | BBQ chicken thighs |
| Beef brisket or short ribs | Low and slow | Brisket in the oven |
Our Large Pork Ribs 1.1-1.4kg (£8.99) and Boneless Pork Shoulder 1.5kg (£13.99) are ideal for a dry rub. The shoulder has its rind removed, so the rub goes straight onto the meat.
Three variations
Beef rub (less sweet). Cut the sugar to 1 tbsp, double the black pepper and add 1 tsp ground coriander. Brilliant on brisket and short ribs.
Sweet and sticky pork rub. Increase the sugar to 4 tbsp and add 1 tsp ground cinnamon or allspice. Great on ribs and belly.
Cajun-style. Swap the cumin for 1 tsp dried thyme and 1 tsp dried oregano, and use cayenne for the heat. Great on chicken.
Ready-made barbecue seasoning
Short on time? We stock ready-made blends:
- Lumberjaxe Smokehouse Beef Seasoning (100g) (£5.00): a smoky, savoury blend of smoked paprika, salt, garlic, onion, black pepper, cumin, mustard powder and chilli flakes, made for steaks, burgers and beef.
- Lumberjaxe Louisiana Cajun Seasoning (100g) (£5.00): a Cajun-style blend that suits chicken and pork.
- Middletons Double Smoke Glaze 110g (£1.99): a smoky glaze to brush on at the end.
Using the rub beyond the BBQ
This barbecue seasoning isn't just for summer. Sprinkle it over potato wedges before roasting, toss it with chicken wings before they go in the air fryer, or mix a teaspoon into burger mince. It's good in a pulled pork chilli, on roast pork belly, and even on buttered corn on the cob. Keep a jar by the cooker and you'll find plenty of uses for it.
Dry rub or marinade?
A dry rub makes a crust and suits low-and-slow cooking. A wet marinade adds moisture and a sticky glaze, and suits quick BBQs. You can use both: rub first, then brush on a sauce or glaze near the end. See our BBQ marinade for chicken, pork and steak.
Tips from the counter
- Use smoked paprika, not sweet paprika. It's where the smoky flavour comes from.
- Go easy on salt if you're brining or using a salty sauce.
- Make a big batch. It keeps for months.
- Watch the heat. Sugar burns at high temperatures, so keep rubbed meat away from the hottest part of the BBQ.
- Don't dip into the jar with hands that have touched raw meat. Tip out what you need first.
Safety
Cook pork, chicken, burgers and sausages until they're steaming hot all the way through, with no pink meat and clear juices. Whole cuts of beef can be served pink.
For more BBQ ideas, see what meat to BBQ and our BBQ meat packs. Browse BBQ packs, pork ribs and glazes.
Barbecue seasoning FAQs
What is in barbecue seasoning?
Usually brown sugar, smoked paprika, salt, black pepper, garlic and onion granules, often with cumin, mustard powder and chilli.
How much dry rub should I use?
About 1 tablespoon per 500g of meat, pressed into the surface.
How long should a dry rub sit on meat?
At least 30 minutes, or a few hours to overnight in the fridge for large cuts like ribs and pork shoulder.
Can I use barbecue seasoning in the oven?
Yes. It works just as well for oven-cooked ribs, pork and chicken; cook low and slow to stop the sugar burning.
How long does homemade dry rub keep?
Up to about 3 months in an airtight jar in a cool, dark cupboard.