BBQ Rub Guide for Beginners: How Do You Use a Rub?
What is a BBQ rub?
A rub is a dry spice mix that you rub directly onto the meat before grilling. No marinade, no sauce. Just dry herbs and spices that penetrate the meat during grilling and form a flavorful crust.
The word "rub" comes from the English "to rub", which means to apply by rubbing. And that's exactly what you do.
A dry rub forms a caramelized crust, known as "bark," during grilling. This gives texture and depth of flavor that you can never achieve with a wet marinade.
How do you use a rub?
Four steps are all you need.
Pat dry
Pat the meat dry with paper towels. A dry surface ensures the rub adheres better.
Oil it up
Rub a thin layer of olive oil over the meat. This is the "glue" for your rub.
Rub in
Sprinkle the rub generously over the meat and rub it in well. Don't forget the bottom.
Let it soak in
At least 30 minutes, but preferably overnight in the refrigerator. The longer, the more flavor.
Remove the meat from the refrigerator 30 minutes before grilling. Cold meat on a hot grill yields uneven results.
How much rub do you need?
Each rub has its own recommended dosage. Below are the official quantities per rub and type of meat, directly from The Rub Kitchen recipes.
| Rub | Chicken thighs (skinless) | Chicken wings |
|---|---|---|
| Carolina Gold | 65g per 1.5 kg | 60g per 1.5 kg |
| Jamaican Jerk | 65g per 1.5 kg | 60g per 1.5 kg |
| Tex Mex | 65g per 1.5 kg | 60g per 1.5 kg |
| Memphis BBQ | 65g per 1.5 kg | 60g per 1.5 kg |
| Korean | 65g per 1.5 kg | 60g per 1.5 kg |
| Shawarma | 85g per 1.5 kg | 75g per 1.5 kg |
The Shawarma rub has a higher dosage: 85g per 1.5 kg of chicken thighs. This is due to the warm, aromatic spices that release their full flavor in larger quantities.
Store any remaining rub in its sealed packaging in a dry, dark place. Shelf life up to 12 months.
Which rub suits you?
Six flavors, each with its own character. Here's a brief profile so you know what to expect.
Mustard and turmeric as a base. Soft, accessible, and delicious on whole chicken. Perfect for beginners.
Allspice and thyme with a good kick. Ideal on drumsticks or spare ribs.
Gochugaru chili pepper with garlic and sesame. Deep in flavor on chicken wings.
Smoked paprika and brown sugar. The go-to for spare ribs and pulled pork.
Cinnamon, cumin, and coriander. Middle Eastern depth on whole chicken or lamb chops.
Smoked cumin and chili pepper. Perfect for fajitas, pulled chicken, or grilled corn.
Choose the Starter Pack, three flavors of your choice. Take your time to discover your favorite before going all-in.
Frequently asked questions
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