Food & Kitchen
Dry Rub Quantity Calculator
Standard application is ~1 tbsp rub per lb of meat (surface area). Scale by weight and pick your coverage.
Total rub
—
- Tablespoons
- —
- Cups
- —
- Make this much
- —
FAQ
Why make extra rub? +
A) you will spill some, B) you need touch-ups during a long cook, and C) it stores fine in an airtight jar for weeks.
Standard rub ratio? +
8 parts brown sugar, 4 parts paprika, 2 parts kosher salt, 2 parts black pepper, 1 part garlic powder, 1 part onion powder, 1 part cayenne. Adjust to taste.