This homemade BBQ spice blend combines brown sugar, smoked paprika, chili powder, and warming spices into a versatile dry rub that costs pennies and outperforms store-bought versions. Use it on any meat, seafood, or roasted vegetables.
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In a medium bowl with a fork, combine ¼ cup brown sugar, 1 tbsp chili powder, 1 tbsp paprika, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tbsp mustard powder, and ½ tbsp salt.
Use immediately or store in an airtight container and keep in a dry, dark location.
Store in an airtight glass container or spice jar away from heat and light for up to 3 months. No refrigeration needed.
Yes. Mix all ingredients and store in an airtight container for up to 3 months. The flavors will remain potent.
Use 1–2 tablespoons per pound of meat. Adjust to taste based on the surface area and your salt preference.
Yes, all ingredients listed are naturally gluten-free. Always verify labels on store-bought spices if you have celiac disease.
Yes. Kosher salt can be reduced to ¼ tablespoon or omitted; adjust to taste at the end instead.
Homemade blends let you control sweetness and salt levels, avoid additives, and cost significantly less per batch.
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