Labor Day Barbecue: The BBQ Dry Rub
Recipe Type: Dry Rub
Prep Time: 
Total Time: 
Serves: ¾ Cup
A Labor Day barbecue rub recipe for pork, beef, chicken or fish.
  • 1 Teaspoon (4.745 grams) Coriander (toasted)
  • 1 Teaspoon Cumin (4.745 grams) (toasted)
  • 1 Tablespoon (14.235 grams) Dried Chopped Onion
  • 1 Teaspoon (4.745 grams) Whole Black Peppercorn
  • 2 Teaspoons (9.49 grams) Celery Seed
  • 2 Whole Dried Guajillo Peppers (stem removed)
  • 2 Teaspoons (9.49 grams) Kosher Salt
  • 1 Teaspoon (4.745 grams) Smoked Salt (I used black Hawaiian smoked salt)
  • 2 Teaspoons (9.49 grams) Sweet Paprika
  • 2 Teaspoons (9.49 grams) Garlic Powder
  • 1½ Teaspoons (7.12 grams) Mustard Powder
  • 1 Teaspoon (4.745 grams) Dried Thyme
  • 1½ Tablespoons (21.353 grams) Dried Lemon Peel
  • 2 Tablespoons (28.47 grams) Brown Sugar
  1. Toss the coriander and cumin seeds into a small dry pan. Over medium high heat toast the seeds until you begin to smell a slightly nutty aroma and they begin to brown. Remove from heat.
  2. In a spice grinder (or coffee grinder used only for grinding spices) add the cumin and coriander seeds and grind until fine.
  3. Pour ground spices into a container.
  4. Add the dried onion, peppercorns and celery seed to the grinder and process into a fine powder. Add to the container of other ground spices.
  5. Tear the guajillo peppers into pieces and add to the grinder. Process into very small pieces. Pour pulverized peppers into container with other spices.
  6. Add remaining ingredients to container and stir to thoroughly combine all ingredients.
  7. Use 1 to 2 Tablespoons (14.235 - 28.47 grams) of rub per 1 pound (.454 kg) of meat.
  8. You can use this rub on chicken, pork or beef.
  9. I generally let the rub sit on the meat for 1 - 4 hours (in the refrigerator) before cooking.
Once you get familiar with how flavors taste together you can mix up your own combinations of spices and seasonings.
Recipe by Honest Cooking at