Dry Rub Ratio Scaler
Scale a balanced BBQ rub to any quantity with the ratios locked — by batch, or by the weight of meat you’re seasoning.
Scaled rub recipe
| Ingredient | Tablespoons | Teaspoons | Share |
|---|---|---|---|
| Brown sugar | 4 | 12 | 25.8% |
| Paprika | 4 | 12 | 25.8% |
| Kosher salt | 2 | 6 | 12.9% |
| Black pepper | 2 | 6 | 12.9% |
| Garlic powder | 1 | 3 | 6.5% |
| Onion powder | 1 | 3 | 6.5% |
| Chili powder | 1 | 3 | 6.5% |
| Cayenne | 0.5 | 1.5 | 3.2% |
| Total | 15.5 | 46.5 | 0.97 cups |
The ratios stay fixed at every scale — tweak the salt or cayenne to taste, then keep the blend in an airtight jar. Apply, then let it sit so the surface tacks up before the meat hits the smoker.
How the scaler works
The base recipe is expressed in parts (tablespoons). Choose a batch multiplier, or enter a meat weight and a coat rate and the tool figures out how much finished rub you need, then multiplies every ingredient by the matching factor. Each ingredient’s share of the blend stays constant, so the flavour never drifts as you scale.
You get the amounts in tablespoons and teaspoons, plus a total in cups — handy for mixing a big jar ahead of a long cooking season.
Frequently Asked Questions
How much rub do I need per pound of meat?
About half a tablespoon of rub per pound gives a solid, even coat — enough to build bark without burying the meat. Switch this tool to scale by weight, enter your total pounds, and it works out how much of each ingredient to mix. You can raise the coat rate if you like a heavier crust.
Why scale by ratio instead of just adding more?
Because eyeballing extra of one ingredient throws off the balance. This scaler multiplies every ingredient by the same factor, so a double batch is exactly twice everything and the flavour stays identical. That repeatability is what lets you dial in a blend you can reproduce cook after cook.
Can I change the recipe?
The base here is a classic sweet-and-savoury blend — brown sugar, paprika, salt, pepper, garlic, onion, chili, and a touch of cayenne. Treat it as a starting point: nudge the salt and cayenne to taste, then keep the ratios and scale to whatever quantity you need. Store the finished rub in an airtight jar away from light.
Should rubs have sugar in them?
Sugar helps build colour and bark and balances the salt and heat, but it can scorch at high heat — so sugary rubs suit low-and-slow smoking better than hot, fast grilling. For high-heat cooks, cut the sugar or add it late.
A flexible starting recipe, not a fixed formula — adjust salt, sugar, and heat to your own taste and the meat you’re cooking.