Barbecue Rub

This image courtesy of Joseph DeLeo

This rub is a long-time favorite in the South and West, and especially in Texas, for flavoring meat and vegetables for grilling. Stemming from the days when rubs were used to preserve meat, it is a good way to add spice and flavor to foods. Place leftover rub in a freezer bag or jar for use on ribs, steaks, pork chops, chicken, potatoes, and most any vegetable for grilling. Even popcorn is extra fun when flavored with this devil’s dust.



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy, salty, savory

Type of Dishdry rub


  • ½ cup ground pure, hot or mild red chile
  • ½ cup salt
  • ½ cup dehydrated onion flakes
  • ½ cup dehydrated garlic flakes
  • ¼ cup granulated sugar


  1. Combine all ingredients together and mix well. To apply, place a small amount in a shallow bowl and, using a spoon, sprinkle over surfaces of meat or vegetables. Be sure to only lightly sprinkle, as the flavors are strong. (Never dip your fingers into the entire amount of rub and then rub onto the meat as it will contaminate the excess.)


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