132 dry rub recipes

Favorite oven-fried herb chicken using herb stuffing mix for a crunchy seasoned coating, with butter, sage, parsley, and garlic powder for a fried-chicken finish without the deep fryer.

Pork chops in wine sauce rubbed with sage, rosemary, and garlic, browned in butter, then braised in dry white wine. The pan sauce reduces to a syrupy glaze poured over the chops.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Whole roasted chicken rubbed inside and out with sun-dried tomato paste, garlic, fresh basil, and parsley. Crisp golden skin, deeply savory flavor in every bite.

Sage and onion turkey burgers seasoned with thyme and savory, grilled until juicy, and topped with a tangy cranberry orange ketchup. A Thanksgiving-inspired burger for any night.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Easy roast pork loin seasoned with a five-ingredient dry rub of onion powder, allspice, sugar, salt, and pepper. Hot water in the oven keeps it moist; rest before slicing for juicy results.

Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Paprika-rubbed chicken breasts chargrilled until smoky, sliced over fluffy couscous tossed with toasted pine nuts, dried apricots, and fresh coriander. A vibrant 40-minute dinner with North African flair.

Grilled pork chops marinated in Italian dressing, white wine, and sage for a simple Tuscan-inspired dinner. Five ingredients, big flavor, and a buttery pan sauce that takes minutes to make.