Spice Rubs for Grilled Meat

By Lisa Chang · October 10, 2026

The Rub Formula

A great dry rub balances four elements: salt (enhancer), sugar (caramelization), heat (chili/pepper), and aromatics (herbs/spices). The ratio is roughly 2 parts salt, 2 parts sugar, 1 part heat, 2 parts aromatics.

Beef Rub

Coarse black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and kosher salt. Apply generously 1 hour before grilling for a deep bark on brisket or steaks.

Pork Rub

Brown sugar, chili powder, cumin, cinnamon, dry mustard, and cayenne. The sweetness complements pork beautifully. Great for pulled pork and ribs.

Chicken Rub

Lemon pepper, paprika, garlic powder, thyme, oregano, and a touch of cayenne. For crispy skin, rub under the skin as well as on top and let air-dry in the fridge for 2 hours.

Lamb Rub

Rosemary, cumin, coriander, sumac, garlic powder, and black pepper. Middle Eastern spices pair naturally with lamb. Let the rub sit for 30 minutes before grilling.

Application Tips

Pat meat dry before applying rub. Press the rub firmly into the surface. For thicker cuts, apply the night before and refrigerate uncovered. This creates a pellicle that helps smoke adhere.