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Everything Spice Rub & 5 Grilling Tips


It is grilling season!!  Honestly, there are not enough exclamation points in the world to explain my excitement.  I often dream of living somewhere warm enough to cook outside all year long.  One summer when the kids were younger and I was a single mom, our oven broke mid summer.  Money was a little tight and so instead of replacing it right away, I used our grill instead.  In the moment I remember feeling a little sorry for myself, even though I tried my best to make it seem like an adventure for the kids.  Now looking back, I can see the fun moments Taters, Tales and I had in the back yard while mom was trying to make it seem totally normal to grill a pizza.

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Nowadays I have a new oven {thank you Darb} but I still love to head out back and fire up Gil {the Grill}.  What?  Doesn’t everyone name their appliances??  I also love to drench my steak, chicken or pork in this awesome rub.  For years I only used it on pork but then realized that every protein needed invited to the party.  Why let pork have all of the fun?

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Here are some of the recipes I love to use this rub on…Slow Cooker Roasted Chicken and Crock Pot Pulled Pork.

Here are the cast of characters:  chili powder, brown sugar, kosher salt, black pepper, cumin, garlic powder, onion powder and paprika.  Add them all to a bowl and mix until everything is well incorporated.


I like to double or even triple the recipe so that I can have it on hand, I like to store it in a mason jar.

Here are my top 5 tips to take your grilling from good to great!

1. Bring the meat to room temperature before you put it on the grill.  The closer it is to the ending temperture, the more evenly it will cook.  Depending on the size of the meat you are grilling 20-30 minutes on the counter should work.

2. To insure a perfect grilling experience and outcome you need a meat thermometer. You can buy one very inexpensively at the grocery or hardware store. They also have really fancy ones that you insert in whatever you are grilling the entire time. They give you a constant reading and usually have an alarm when it is at temperature but they are more expensive. If you grill a lot it might be worth the investment. Insert it into the thickest part of the meat you are grilling to get an accurate reading and be sure to avoid bones. Below are the temperatures you are looking for:

BEEF: Ground Beef Patties-160° Steak/Tri Tip-145° for medium


PORK: Sausage-165° Chops/Loin-145°


3. Let the meat rest. Chicken, pork and beef will all benefit from 10 minutes of resting time. It helps the juices redistribute which will help with combating dryness. Remember that it will continue to cook a little bit, so if you are looking for meat on the rare side, be sure to take that into consideration. I like to cover it in foil while it is resting.

4. Marinade, Marinade, Marinade! If dry rub isn’t your thing or you just want to change things up then a good marinade can be a game changer. Not only does it add flavor to the meat but it also gives you a juicy outcome. I recommend 12 hours to overnight but even a couple of hours will help. If you want to use the remaining marinade after grilling, then be sure to bring it to a boil on the stove so that you avoid any cross contamination from the raw meat juices.

5. Preheat and Clean. Be sure that you have preheated your grill accordingly. Adding meat to a cold grill can affect the cooking time and overall outcome. Also be sure that you are cleaning your grill. I usually clean it well inside and out at the beginning of grilling season but I also be sure to clean the grill grates after each use. I like for it to be ready to go the next time I want to use it.

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Everything Spice Rub

A perfect blend of sweet and spicy mixed together in a rub that works great on everything.
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 tablespoons
5 from 1 vote
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  • 2 tbsp chili powder
  • 3 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 1/2 tsp black pepper
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika


  • Combine all of the above ingredients in a bowl and mix together.  Be sure to get any lumps out of the brown sugar.  Use immediately or store in an air tight container for up to 3 weeks.


  • If you perfer more spice than you can add more chili powder or even a 1/4 tsp. of cheyenne pepper.
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