Homemade BBQ Seasoning Blend for Grilling

Bring the flavor to your next BBQ!

Meet the simple dry rub that will take your barbecue to the next level. This homemade BBQ seasoning balances sweet, salty, smoky and spicy elements with just eight ingredients you likely already have. It’s ideal for chicken, pork, seafood, vegetables and more.

Skip the store-bought jars and make a fresh, additive-free spice blend at home. This recipe is quick to prepare, contains no artificial flavors, and stores well so you can season meals whenever you want an extra boost of flavor.

Use this seasoning when you want more than salt and pepper: it’s perfect for juicy grilled chicken, tender ribs, smoky pork chops and roasted vegetables.

Ingredients

For amounts, see the recipe card below at the recipe section.

• Brown sugar – provides sweetness and helps create a caramelized crust on grilled or roasted meats.
• Smoked paprika – adds color and a warm smoky flavor. If unavailable, use regular paprika without the smoke.
• Garlic powder (or granulated garlic) – savory depth; granulated garlic resists clumping better over time.
• Onion powder (or granulated onion) – adds rounded savory flavor; granulated onion tends to stay free-flowing.
• Sea salt (or kosher salt) – coarse salts deliver better texture and flavor than table salt.
• Black pepper – coarse-ground pepper adds texture and bite.
• Chili powder – brings mild heat and complexity.
• Mustard powder – offers a subtle tang; labeled as dry or ground mustard in stores.
• Cayenne pepper (optional) – omit for mild seasoning, use 1 teaspoon for a hint of heat, or 1 tablespoon for a spicy blend.

Instructions

1. Combine all ingredients in a small bowl or mason jar and mix until evenly blended.
2. Transfer to an airtight container and store in a cool, dry pantry for up to 6 months.

That’s it — in about five minutes you’ll have a versatile BBQ seasoning ready to use on meat, seafood, vegetables and more.

Ways to use it

This BBQ seasoning is extremely versatile. Use it as a dry rub or finishing spice for:

• Chicken — rub onto breasts, thighs, wings or drumsticks before grilling or smoking. For best results, coat the meat with a little oil first so the rub adheres and creates a flavorful crust.
• Pork — season pork chops, ribs, shoulder or loin before smoking, grilling or slow-cooking.
• Smoked and grilled cuts — this blend complements brisket, pork belly and other smoked cuts; apply generously for bold flavor.
• Shrimp and fish — toss shrimp or salmon with oil and seasoning, then grill briefly for a smoky, spicy finish.
• Vegetables and fries — sprinkle on roasted or grilled vegetables, or toss with fries after frying or air frying.

General guideline: use about 1 tablespoon of seasoning per pound of meat or vegetables, adjusting to taste.

1. Grilled chicken wings or breasts — toss with oil and 1 tablespoon seasoning per pound; grill over medium-high heat until properly cooked.
2. Instant Pot shredded chicken — replace the usual seasoning with this BBQ rub to make flavorful shredded chicken for tacos, salads or sandwiches.
3. Rotisserie chicken — rub a whole bird with oil and seasoning, roast at 425°F until done, basting occasionally for extra flavor.
4. Pulled pork — coat a pork shoulder with seasoning and slow-cook until tender; shred and mix with your favorite BBQ sauce.
5. BBQ shrimp or salmon — coat with oil and seasoning, then grill 3–4 minutes per side for shrimp or until fish flakes easily.
6. French fries — spray frozen fries with oil, toss with seasoning and air fry or roast until crisp.
7. Roasted veggies — toss vegetables with oil and seasoning, then roast at 400°F for 15–20 minutes or grill until tender.

BBQ Seasoning

A simple homemade BBQ seasoning that blends sweet brown sugar, smoked paprika and classic spices into a versatile dry rub for grilled, smoked or roasted dishes. Mix in five minutes and store for months.

Ingredients

• ¼ cup brown sugar
• ¼ cup smoked paprika
• 2 tablespoons sea salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon mustard powder
• 1 teaspoon cayenne pepper (optional, adjust for heat)

Instructions

1. Combine all ingredients in a small bowl or mason jar and stir until evenly mixed.
2. Store in an airtight container in a cool, dry pantry for up to 6 months. Label with the date for reference.

Notes

• This recipe yields about 15 tablespoons of seasoning. Double or halve the recipe as needed.
• Use approximately 1 tablespoon per pound of meat or vegetables, or adjust to taste.
• Stored properly in an airtight container, the rub will remain flavorful for several months though spices gradually lose potency over time.
• To make a spicier blend, increase the cayenne to 1 tablespoon; for mild heat, omit cayenne or use 1 teaspoon.
• This blend is naturally gluten free when made with single-ingredient spices.

Nutrition Facts (per serving)

Calories: 28 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Sodium: 942 mg

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