Dry Rub

Dry Rub

During weeks when I’m running around like crazy, I usually just concoct some sort of marinade in the morning, put it in a Ziploc bag with chicken, pork, or steak for the day and then cook it when I get home. I always use a few tablespoons of vinegar in my marinades, but I recently ran out of vinegar…like out of the 5 different types of vinegar I keep in my house, I had NONE LEFT! I could’ve just made a different type of marinade or don’t something different, but I took it as a sign to expand my horizons and try something new so I started looking up dry rubs. In all of my adult years, I have never thought to use a dry rub so I went through a bunch of different posts (on Pinterest of course) and found one that seemed to be basic enough to start off with. Well, it turned out to be SO good that I am sharing it with you!

Husband Approved Dry Rub

**recipe from**


  • 1 1/2 tsp Chipotle chili powder
  • 1 1/2 tsp Garlic powder
  • 1 tbsp Onion powder
  • 1 1/2 tsp Black pepper
  • 1 1/2 Salt
  • 1 tsp Smoked paprika
  • 1/3 cup Brown sugar, packed light or dark


Mix all ingredients together in a bowl and apply to chicken, pork, steak, or ribs. You can apply it right before cooking or let it sit for a few hours.

I used this rub on boneless, skinless chicken thighs. I planned on using the grill, but it was raining so I ended up cooking them in the air fryer, which I was nervous about because I didn’t know how the rub would work if I was spraying the chicken with olive oil. They were amazing! I’m not a big fan of spicy foods and was hesitant to use the full amount of chipotle powder, so I reduced it to a generous 1/2 teaspoon and was still able to taste it. It was the perfect amount of sweetness, smokiness, and heat. I think this rub would be great on basically everything and can’t wait to try it on different types of meat!

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Christine Astarita