Salt-Free Dry Barbecue Rubs

Salt-Free Dry Barbecue Rubs

A great tasting salt-free dry rub recipe for anyone on a salt restricted diet, this dry rub can be used for pork, beef and chicken. Because this rub has no salt it can be rubbed into meat 24 hours or more before cooking, salt dries out meat the longer it marinates before cooking.


  • ½ cup sugar
  • 3 tablespoons chili powder
  • 1 tablespoon dried parsley
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon lemonade powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried sage
  • 1 teaspoon mustard powder
  • 1 teaspoon celery seed
  • 1 teaspoon dried dill
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground cumin
  • Instructions For
    Dry Barbecue Rubs

    Makes 1 Cup

    Combine all ingredients and mix in a bowl. Sprinkle heavily on meat and very lightly message into the meat and refrigerate 2 to 24 hours or overnight in a resealable food bag or sealed container.

    Dry Rub Tips

  • Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
  • Dry barbecue rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need a pork rib rub, your next beef rib rub recipe or for any of your favorite cuts.
  • Keep a record of the different spices and amounts of each used for future spice rub recipes.
  • When mixing and storing rubs, record the date on the container storing the rub.
  • You can freeze meat after applying a rub, just thaw and enjoy at a later time.
  • Don't reuse remaining rub after it has been in contact with meat.
  • Use fresh spices. You won't get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.
  • Spices should have a strong aroma, if it doesn't have a smell throw it out, the spice is properly useless.
  • Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.

    Try These Other Dry Rub Recipes

    BBQ Dry Rub Basic Barbecue Dry Rub
    All-Purpose Dry Rub BBQ Ribs Rub
    Texas BBQ Rub Texas Heat Dry Rub
    Memphis Rib Rub Salt-Free Dry Rub
    Brisket BBQ Rub Prime Rib Rub

    Go To Home Page

    Go To Dry Rub Recipes

    Return To Top

    US To Metric System Chart

    Oven Temperatures

    Fahrenheit (°F) Celsius (°C)

    125° 52°

    150° 66°

    175° 80°

    200° 93°

    225° 107°

    250° 121°

    275° 135°

    300° 149°

    325° 163°

    350° 177°

    375° 190°

    400° 205°

    425° 218°

    450° 232°

    475° 246°

    500° 260°