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+ servings
whole smoked spatchcock chickens on a large white platter
Print Recipe
5 from 2 votes

IQUE Dry Rub

Prep Time10 mins
Total Time10 mins
Course: Condiments
Cuisine: American, Barbecue, BBQ
Servings: 3 cups
Author: Victoria


  • 1 cup turbinado or raw sugar
  • ¾ cup kosher salt
  • ½ cup high-quality paprika such as Spanish paprika
  • 6 tablespoons chili powder
  • 2 tablespoons cumin seeds freshly ground
  • 4 teaspoons mixed peppercorns freshly ground (we used black peppercorns)
  • 4 teaspoons garlic granules we used garlic powder
  • 3 teaspoons onion granules we used onion powder
  • 2 teaspoons MSG or Accent, optional
  • 1 teaspoon chipotle powder


  • Place all ingredients in a large spice blender and pulse until it becomes a fine powder (we just mixed it by hand). Refrigerate in an airtight container. This rub will keep indefinitely, but try to use within 1 month to ensure freshest flavor.