Perfect Protein

From the spice rack

Homemade meat rubs

Dry and wet rubs for every protein in the guide — when to apply them, what to mix, and which cuts they suit best.

Salt, pepper & garlic (SPG)

Dry rub 30 min–24 hr before, or right before cooking · Best for: Beef, Pork, Chicken, Lamb, Veal, Venison

  • 3 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder (optional)

How to use: Mix and store in a jar. Pat meat dry, coat evenly, and let sit uncovered in the fridge at least 30 minutes for steaks and chops.

The everyday rub — great on ribeye, pork chops, and chicken when you want the meat to shine.

Classic BBQ dry rub

Dry rub 4–12 hr before smoking or roasting · Best for: Beef, Pork

  • ¼ cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • ½ tsp cayenne (optional)

How to use: Mix well. Rub generously into brisket, ribs, or pork shoulder. Wrap and refrigerate overnight, or apply 4 hours ahead.

Brown sugar helps bark on the smoker or in a low oven. Pat off excess sugar if your rub burns before the meat is done.

Coffee & ancho chile rub

Dry rub 2–8 hr before grilling · Best for: Beef, Venison

  • 2 tbsp finely ground coffee
  • 2 tbsp ancho chile powder
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • ½ tsp cinnamon

How to use: Blend spices. Coat flank steak, venison loin, or chuck roast. Rest in the fridge, then grill or sear hot.

Coffee builds a dark crust on the grill — especially good on lean game that needs extra flavor.

Sweet & smoky pork rub

Dry rub 1–4 hr before grilling or roasting · Best for: Pork

  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp dried thyme

How to use: Rub pork chops, tenderloin, or a small roast. Let sit at least an hour. Grill or roast to 145°F.

Smoked paprika gives backyard-grill flavor without a smoker.

Brown sugar & chipotle rub

Dry rub 4–12 hr before low-and-slow cooking · Best for: Pork, Beef

  • 3 tbsp brown sugar
  • 1 tbsp chipotle powder
  • 1 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp cumin

How to use: Mix and rub into pork shoulder or beef brisket. Refrigerate overnight for the deepest flavor.

Chipotle adds heat and smoke — start with half the chipotle if your crowd is heat-sensitive.

Lemon & herb rub

Dry rub 2–12 hr before roasting · Best for: Chicken, Duck, Veal

  • 2 tbsp kosher salt
  • 1 tbsp dried lemon zest (or 2 tsp fresh zest, dried on a towel)
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp paprika

How to use: Rub under the skin of whole chicken or duck, or all over bone-in thighs and breasts. Refrigerate uncovered to dry the skin.

Rub under poultry skin or on chops and roasts. Drying uncovered in the fridge helps crisp skin.

Mediterranean lamb rub

Dry rub 2–8 hr before grilling or roasting · Best for: Lamb

  • 2 tbsp kosher salt
  • 1 tbsp dried oregano
  • 1 tbsp dried mint (or more oregano)
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • ½ tsp cinnamon

How to use: Coat lamb chops or shoulder roast. Rest in the fridge, then grill or roast. A drizzle of olive oil before heat helps the herbs stick.

Mint and oregano are classic with lamb — this rub works on chops and slow roasts alike.

Old Bay–style seafood seasoning

Dry rub Added to boiling water, or sprinkled before grilling · Best for: Fish

  • 2 tbsp paprika
  • 1 tbsp celery salt
  • 1 tsp dry mustard
  • 1 tsp black pepper
  • ½ tsp cayenne
  • ½ tsp ground ginger
  • ½ tsp ground allspice

How to use: Mix and store in a jar. Add 2–3 tbsp per gallon of boiling water for shrimp and crab, or dust shell-on shrimp before grilling.

The classic boil flavor — adjust cayenne for your crowd. Great on crab, shrimp, crawfish, and corn on the cob in the same pot.

Herb & citrus fish rub

Dry rub 15–30 min before cooking (fish) or right before grilling (shellfish) · Best for: Fish

  • 1 tbsp kosher salt
  • 1 tsp lemon zest
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp white pepper
  • Pinch of sugar

How to use: Pat fillets or shellfish very dry. Sprinkle on both sides just before cooking. Fish and shellfish need a light hand — don't over-salt.

Apply right before cooking — shellfish and fish cook too fast for a long rub rest.

Cajun blackened rub

Dry rub Right before high-heat cooking · Best for: Fish, Chicken, Pork

  • 2 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp cayenne

How to use: Press onto fish fillets, chicken breasts, or pork chops. Cook in a very hot cast-iron skillet with a little oil until a dark crust forms.

Ventilate the kitchen — blackening means high heat and some smoke. Open a window.

Game & duck herb rub

Dry rub 4–12 hr before roasting · Best for: Venison, Duck

  • 2 tbsp kosher salt
  • 1 tbsp juniper berries, crushed (or 1 tsp dried)
  • 1 tbsp dried rosemary
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp dried sage

How to use: Rub venison roasts, loin, or duck breast (meat side only — keep skin dry). Refrigerate several hours before cooking.

Juniper tames gamey notes — essential for wild venison and a natural match for duck.

Chinese five-spice rub

Dry rub 2–8 hr before roasting · Best for: Duck, Pork

  • 2 tbsp Chinese five-spice powder
  • 1 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tsp white pepper
  • 1 tsp garlic powder

How to use: Coat duck legs, duck breast (meat side), or pork shoulder. Rest in the fridge, then roast until done.

A little goes a long way — five-spice is bold. Great on duck with orange glaze.

Herb & garlic wet rub

Wet rub 2–12 hr before roasting · Best for: Lamb, Veal, Pork, Chicken

  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary or thyme
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 lemon, zested

How to use: Mash into a paste. Rub over roasts, chops, or under poultry skin. Refrigerate until ready to cook.

Wet rubs add flavor and help lean cuts like veal and pork loin stay moist in the oven.

Montreal steak spice

Dry rub 30 min–2 hr before, or right on the grill · Best for: Beef, Venison

  • 2 tbsp kosher salt
  • 2 tbsp black pepper, coarsely cracked
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp coriander
  • 1 tsp dill seed, crushed
  • 1 tsp crushed red pepper (optional)

How to use: Mix and store. Coat strip, ribeye, or backstrap. Let sit 30 minutes, then sear hot.

Classic steakhouse crust without a wet marinade — great on cast iron.

Smoky paprika rub

Dry rub 1–4 hr before grilling or roasting · Best for: Beef, Pork, Chicken, Venison

  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cumin
  • ½ tsp black pepper

How to use: Rub onto chops, steaks, or whole birds. Rest in the fridge, then grill over medium-high heat.

Smoked paprika fakes backyard smoke on a skillet or oven roast.

Carolina mustard rub

Dry rub 2–8 hr before low-and-slow or grilling · Best for: Pork, Chicken

  • ¼ cup yellow mustard powder
  • 2 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp cayenne

How to use: Mix dry. Rub pork shoulder, ribs, or whole chicken. Wrap and refrigerate before smoking or roasting.

Tangy mustard flavor without a wet slather — pairs with vinegar-based mop sauces.

Maple & pecan pork rub

Dry rub 1–4 hr before roasting or grilling · Best for: Pork

  • 2 tbsp brown sugar
  • 1 tbsp maple sugar or maple syrup powder
  • 1 tbsp kosher salt
  • 2 tbsp finely chopped toasted pecans
  • 1 tsp cinnamon
  • 1 tsp black pepper
  • ½ tsp nutmeg

How to use: Pulse nuts fine in a spice grinder. Rub chops, tenderloin, or a small loin roast. Roast until 145°F.

Sweet nut crust for holiday pork — watch the sugar so it doesn't burn before the meat is done.

Smoky poultry rub

Dry rub 2–12 hr under skin or on surface · Best for: Chicken, Duck, Turkey

  • 2 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp thyme
  • 1 tsp garlic powder
  • ½ tsp sage
  • ½ tsp black pepper

How to use: Rub under chicken or turkey skin, or on duck breast meat side. Dry uncovered in the fridge for crisp skin.

Works on wings and thighs too — toss with a little oil before baking.

Rosemary garlic dust

Dry rub 30 min–4 hr before roasting · Best for: Chicken, Pork, Lamb, Veal

  • 2 tbsp dried rosemary, crushed
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp lemon zest (dried or fresh)
  • ½ tsp fennel seed, crushed

How to use: Blend spices. Coat roasts, chops, or potatoes roasted alongside meat. Olive oil helps it stick.

A lighter herb rub when you don't want a wet paste — great on pork tenderloin and lamb leg.

Moroccan spice rub

Dry rub 2–8 hr before grilling or roasting · Best for: Lamb, Chicken

  • 2 tbsp ras el hanout or ground cumin
  • 1 tbsp kosher salt
  • 1 tbsp paprika
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp turmeric
  • ½ tsp black pepper

How to use: Rub lamb shoulder, leg, or chicken pieces. Rest, then roast or grill. Finish with lemon and fresh herbs.

Warm spice without heavy heat — tagine flavors on a weeknight sheet-pan dinner.

Sesame ginger seafood rub

Dry rub Right before high-heat cooking · Best for: Fish

  • 1 tbsp toasted sesame seeds
  • 1 tbsp kosher salt
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • ½ tsp white pepper
  • ½ tsp sugar
  • Pinch of crushed red pepper

How to use: Crush sesame lightly. Dust salmon, tuna steaks, or shrimp right before searing. Oil the protein first.

Asian-inspired crust in a dry rub — don't marinate fish long; this goes on at the last minute.

Lemon pepper rub

Dry rub 15–60 min before cooking · Best for: Fish, Chicken, Veal

  • 2 tbsp dried lemon zest
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Pinch of sugar

How to use: Mix zest and spices. Pat veal cutlets, chicken breast, or white fish dry. Coat lightly, then pan-sear.

Bright and simple — one of the best fast flavors for lean cuts.

Herb & mustard dry rub

Dry rub 1–4 hr before roasting · Best for: Pork, Veal, Lamb

  • 2 tbsp dry mustard
  • 1 tbsp kosher salt
  • 1 tbsp dried thyme
  • 1 tsp dried sage
  • 1 tsp black pepper
  • 1 tsp brown sugar

How to use: Rub veal chops, pork loin, or lamb leg. Mustard tang without wetting the surface — good for crisp crusts.

Press into the meat, then sear — the mustard powder toasts and smells incredible.

Chili lime rub

Dry rub 30 min–2 hr before grilling · Best for: Chicken, Fish, Pork

  • 1 tbsp ancho or chipotle powder
  • 1 tbsp kosher salt
  • 2 tsp lime zest
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp sugar

How to use: Rub chicken thighs, fish fillets, or pork tenderloin. Grill or roast until done.

Zesty Southwest flavor — squeeze fresh lime at the table for extra brightness.