Plato's Dry Rub recipe

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2 cups white sugar
½ cup kosher salt
1 tablespoon monosodium glutamate (MSG)
1 tablespoon ground oregano
1 tablespoon ground basil
3 tablespoons lemon pepper
2 teaspoons garlic powder
5 tablespoons onion powder
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground mustard
1 ½ teaspoons white pepper
1 ½ teaspoons cayenne pepper

Nutrition Info

28.9 calories
carbohydrate: 7.1 g
cholesterol: : -
fat: 0.1 g
fiber: 0.2 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 799.9 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -


  1. Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.

  2. To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.

Recipe Yield

4 cups

Recipe Note

This is a great dry rub for seasoning pork and chicken for the barbeque.

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