Barbecue Dry Rubs - The Perfect Blend For
Your Grilling or Frying Your Beef

Head to the BBQ pits of Kansas and it's beef you'll often find grilling away. And this recipe is based on the kind of barbecue dry rubs you'll find used in the region. Easy-to-make, it's perfect for seasoning and flavouring your succulent steaks, briskets and ribs. (See the bottom of the page for links to more of my recipes)

What You'll Need: (makes about 8-9 tablespoons)

3 tbsp paprika
2 tbsp cumin seeds

2 tbsp dried oregano
2 tbsp dried parsley
1 tbsp white peppercorns (or black)
4 tsp brown sugar

4 tsp chilli powder
3 tsp garlic powder

2 tsp celery seeds
2 tsp sea salt
2 tsp sumac (optional)

8 dried bay leaves

tbsp = tablespoon
tsp = teaspoon


  • Crumble the bay
  • Grind the bay with the sugar, salt, celery, peppercorns and cumin
  • Add to a bowl
  • Stir in the paprika, garlic, chili and, if using, the sumac 
  • Crumble in the dried herbs

Store your BBQ dry rubs in an airtight jar out of direct sunlight. Use within 3 months.

Note: You can dry toast the peppercorns and cumin before grinding and mixing with the powders. The heat from the toasting really brings out the spices' fabulous flavours and aromas.

See the toasting and grinding page for more info on this. (Link opens in new window)

Note: A few whole spices will give this BBQ dry rub the best flavours for your beef. If you don't have whole it's fine to use pre-ground powders. If you do, reduce the quantity the recipe requires by half. So for 2 tablespoons of coriander seeds you use 1 tablespoon pre-ground coriander. Reduce any others you don't have whole by half as well.

After Making Your Homemade Barbecue Blend, You May Like to Try...

An All-Purpose 
Barbecue Rub For
Flavouring All Your
Fav Cuts of Meat

Chicken Dry Rub - A
Flavour Packed,
Blend For Poultry
and Game

Spice Mix Collection
For Fab Home

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