Dry Rub Calculator

A good rule of thumb is roughly 1 tablespoon of dry rub per pound (about 450 g) of meat, which works out to approximately 2–4% of the meat's weight. Thicker cuts with more surface area can handle more rub, while delicate proteins like fish need a lighter hand.

Weighing spices in grams is far more accurate than using teaspoons or tablespoons, because spice density varies widely — 1 teaspoon of salt weighs much more than 1 teaspoon of dried herbs. Using a kitchen scale ensures consistency batch after batch.

Salt typically makes up 30–40% of a balanced dry rub. For a pure dry-brine effect, you can go up to 50% or apply salt separately before adding the remaining spices. Avoid over-salting — about 0.5–1% of the meat's total weight in pure salt is a safe upper limit.

A dry brine is just salt (or salt plus sugar) applied to meat and left to rest so moisture is drawn out and reabsorbed, seasoning the interior. A dry rub is a spice blend applied right before cooking primarily to build surface flavor and bark — it usually includes salt but also paprika, pepper, garlic, and other aromatics.

For most BBQ cuts like brisket or pork shoulder, applying the rub at least 1–2 hours before cooking — or overnight in the fridge — gives the salt time to penetrate and the surface to dry out, which helps develop a better bark. For chicken and fish, 30 minutes is usually enough.

Yes, but adjustments help. Beef handles bolder, peppery rubs well (think Texas-style salt and pepper). Pork pairs beautifully with sweeter, paprika-heavy blends. Chicken benefits from more herbs and garlic. Fish needs a lighter touch with less salt and more citrus-forward spices.

Every spice has a different density. Fine salts pack tightly into a teaspoon, while coarse paprika or dried herbs leave more air gaps. This calculator uses average bulk densities for each spice to convert grams into approximate teaspoon equivalents — always weigh for the most precise results.

Simply enter the total meat weight into the calculator and it scales every ingredient proportionally. For multiple cuts of different weights, run the calculator separately for each and combine the totals, or add the weights together if using the same rub.