Barbecue Dry Rubs Recipes - Fab Flavours and
Mouthwatering Aromas For Your Barbecued Food

If outdoor grilling is your thing then homemade barbecue dry rubs recipes are just the thing. This blend of herbs, spices and sugar will season beautifully and add fabulous flavours and mouthwatering aromas and can be put together in literally minutes. (See the bottom of the page for links to more of my recipes)

Note: I use a few whole spices for this recipe as they will add the best flavours. If you don't have them whole, just use pre-ground spices and reduce the amount the recipe requires by half. For example, for 2 tablespoons of coriander seeds you would use 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

Homemade Barbecue Dry Rubs Recipes

What You'll Need: (makes about 9-10 tablespoons)

3 tbsp paprika
2 tbsp coriander seeds (cilantro)
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp black peppercorns
1 tbsp chili powder
4 tsp dried basil
4 tsp dried rosemary
2 tsp mustard powder
2 tsp sea salt 
2 tsp onion powder
2 tsp cumin seeds

tbsp = tablespoon


  • Grind the rosemary, cumin, coriander, peppercorns, sugar and salt 
  • Add to a bowl
  • Stir in the paprika, chili, mustard, onion and garlic powders
  • Crumble in the basil. Combine thoroughly

Store your dry BBQ rub in a cool place in an airtight jar and out of direct sunlight. Use within 3 months before making a fresh amount.

Note: To make this blend even tastier, then spending a couple of minutes dry toasting the peppercorns, cumin and coriander seeds prior to grinding is recommended. The heat from the toasting releases the spices oils and therefore more of their flavour. 

Click here to read more about toasting and grinding. (Link opens in new window)

After Making Your Barbecue Dry Rub You May Like to Try...

A Versatile Rub 
For All Cuts of Meat 

Rib Rub - Fab Flavours
For Your 

Collection of Garam
Masalas For Authentic
Indian Food

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