This all-purpose Tennessee dry rub lands right where you want it — smoky, a little sweet, and gently spicy, all from a five-minute mix of pantry spices. It's built for grilling: think pork ribs, chicken wings, pork shoulder, or shrimp, anything that benefits from a deep, caramelized crust. Keep a jar by the grill and every cook tastes like it had hours of prep behind it.
Get ready to elevate your grilling game with a seasoning blend that strikes the perfect balance between smoky, sweet, and spicy. This all-purpose dry rub is my secret weapon for everything from succulent pork ribs to crispy chicken wings and even grilled shrimp. It takes just five minutes to mix together, but the deep, complex flavor it adds to your favorite proteins will taste like it took hours to develop. Keep a jar of this on hand, and you’ll never reach for a store-bought rub again!
Ingredients
• 2 tablespoons / 25g (0.88 oz) brown sugar substitute
• 1 tablespoon / 8g (0.28 oz) smoked paprika
• 2 teaspoons / 5g (0.18 oz) ground black pepper
• 1 teaspoon / 2.5g (0.09 oz) ground cumin
• 1 teaspoon / 1g (0.04 oz) dried ground oregano
• 1 teaspoon / 6g (0.21 oz) salt
• ½ teaspoon / 1.5g (0.05 oz) onion powder
• ¼ teaspoon / 0.5g (0.02 oz) cayenne pepper
Instructions
1. In a small bowl, combine the brown sugar substitute, smoked paprika, black pepper, cumin, oregano, salt, onion powder, and cayenne pepper.
2. Whisk thoroughly until the spices are evenly distributed and no clumps remain.
3. Transfer to an airtight jar or container. Store in a cool, dark place for up to 6 months. Shake well before each use.
Nutritional Information
• Yield: about ¼ cup
• Serving Size: 1 teaspoon
• Calories: 5
• Fat: 0g
• Carbohydrates: 1g
• Sugar: 0g
• Protein: 0g
• Sodium: 156mg
Pro Tips
• For the best flavor, apply the rub generously to your meat at least 30 minutes before cooking. For larger cuts like pork shoulder, let it sit overnight in the refrigerator.
• Adjust the heat by increasing or decreasing the cayenne pepper. For a different smoky profile, try swapping the smoked paprika for chipotle powder.
• To prevent the brown sugar substitute from clumping over time, add a few dried beans or a food-safe silica gel packet to your storage jar.
FAQ
Q: Can I use regular brown sugar in this recipe
A: Yes, you can substitute regular brown sugar in equal amounts. Be aware that this will alter the nutritional information, adding sugar and calories.
Q: How long does this homemade dry rub last
A: When stored in an airtight container in a cool, dark place, this dry rub will stay fresh and flavorful for up to 6 months.
Q: What is this all-purpose rub best on
A: This versatile seasoning is fantastic on a wide range of proteins, including pork ribs, chicken wings, pork shoulder, and even grilled shrimp.
Q: How can I make this rub less spicy
A: To control the heat level, simply reduce the amount of cayenne pepper to your liking, or you can omit it completely for a purely smoky and sweet flavor profile.
Pro Tips
- Apply the rub generously at least 30 minutes before cooking so the salt and spices start seasoning the meat; for big cuts like pork shoulder, rub them overnight in the fridge.
- The brown sugar substitute keeps this blend keto, and it clumps less if you drop a few dried beans or a food-safe silica gel packet into the storage jar.
- Adjust the cayenne to taste — ¼ teaspoon gives gentle warmth, and you can leave it out entirely for a purely smoky-sweet profile.
- Swap the smoked paprika for chipotle powder when you want a sharper, more rustic smoke on grilled chicken or shrimp.
- The dry rub keeps up to 6 months in an airtight jar in a cool, dark place, so double the batch and you're set for the whole grilling season.
Frequently Asked Questions
How far in advance should I put the rub on the meat?
At least 30 minutes before cooking for everyday cuts. For large cuts like pork shoulder, let the rub sit overnight in the refrigerator for the deepest flavor.
Can I use regular brown sugar instead of the substitute?
Yes, regular brown sugar works in equal amounts, but it adds sugar and calories and takes the blend out of keto territory.
How long does this dry rub last?
It stays fresh and flavorful for up to 6 months when stored in an airtight container in a cool, dark place. Shake well before each use.
What is this Tennessee dry rub best on?
It's excellent on pork ribs, chicken wings, pork shoulder, and grilled shrimp — really any protein that takes well to smoke and a caramelized crust.
Recipe card below.
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All-Purpose Tennessee Dry Rub
Ingredients
Method
- In a small bowl, combine the brown sugar substitute, smoked paprika, black pepper, cumin, oregano, salt, onion powder, and cayenne pepper.
- Whisk thoroughly until the spices are evenly distributed and no clumps remain.
- Transfer to an airtight jar or container. Store in a cool, dark place for up to 6 months. Shake well before each use.
- Adjust the heat by increasing or decreasing the cayenne pepper. For a different smoky profile, try swapping the smoked paprika for chipotle powder.
