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Southern Style Dry Rub for Pork or Chicken


"A classic pork or chicken dry rub that is very popular in Southern Georgia. This is enough to coat about 5 to 7 pounds of ribs or 10 pounds of pork roast or chicken. You can add more cayenne pepper by the teaspoon depending on how hot you like it."
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10 m servings 22 cals
Original recipe yields 20 servings

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  • Cook's Note:
  • Season meat with dry rub and let sit for 30 to 45 minutes before grilling or smoking the meat.

Nutrition Facts

Per Serving: 22 calories; 0.3 g fat; 5.2 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 1397 mg sodium. Full nutrition

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Read all reviews 11
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I tried this on split breast chicken in the oven and didn't have enough brown sugar to complete the recipe, but nonetheless it was a solid rub that served the purpose well. I'd recommend a littl...

I made this rub as the recipe is written, and smoked some chicken thighs on my Traeger Grill. My husband liked the flavor better than the Traeger rub that came with our grill, which was a littl...

Spicy, i didn't but next time i would but back on the salt. Very yummy over all, put on grilled chicken and it was great!

Yum! Great taste. Will use again

My husband loved this rub! He declared it delicious :) I used coconut sugar in place of brown, which worked out great! Cut back on the salt some. Fantastic!!!

Used this on a pork rib loin roast. Turned out moist and oh so tasty!! Saving this recipe to be used many more times!!

I made this rub for some barbecued chicken and it was delicious. I made my rub less spicy by using one tablespoon of black pepper instead of two. I also eliminated the cayenne. It was still spic...

Gave my food a new experience, It will be a great new experience for. My meals

Enjoyed this rub. Dropped the cayenne a little due to the kids. Worked well on ribs and will use the remainder of it on some chicken.