Basic Dry-Rub Barbecue Mix

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

This dry-rub can be used on pork, beef, poultry, and even sturdy fish such as swordfish and salmon, and it’s especially effective at sealing the juices of chicken. The mix can be stored up to about 3 months without losing its savor.


  • ½ cup salt
  • ½ cup firmly packed light brown sugar
  • ½ cup freshly ground black pepper
  • ¼ cup hot paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon garlic powder


In a bowl, combine all the ingredients, whisk till well blended, and store in a tightly covered jar till ready to use.