A good dry rub makes all the difference. If you enjoy meat, poultry, and seafood then you probably appreciate a good dry rub recipe. Rubs are used all over the world to enhance flavor – and different regions even have their own specialties.

THESE ARE A FEW OF OUR FAVORITE DRY RUBS:

1. TEXAS RUB

If you've ever been to a Texas BBQ, you know they grill up some good meat! Texas rub is very bold and spicy. It's great because it enhances the meat’s flavor without covering it up. This type of rub tends to stay away from sugar.

When using a Texas rub, remember that it takes a practiced hand to apply the rub evenly and bring out maximum flavor. No matter what meat you’re grilling or smoking, the Texas rub is a great choice. Throw it on brisket, steak, chicken – or even on fresh sausages. The Lone Star State would approve.

Texas Rub Recipe

3 tablespoons salt
1 tablespoon smoked sweet paprika
2 tablespoons chili peppers
2 teaspoons chili powder
1 tablespoon celery seed, ground
½ teaspoon cayenne pepper
2 teaspoons ground mustard
1 tablespoon oregano
1 teaspoon granulated garlic
1 tablespoon coriander
1 teaspoon white pepper
1 teaspoon black pepper - coarse grind
½ teaspoon allspice

2. MEMPHIS BARBECUE RUB

Memphis is known for its music. But it's equally well-known for amazing barbecue. Regular ribs are served wet with a sticky sweet BBQ sauce, and dry rub ribs are covered with a spicy/sweet mixture before the meat is smoked. This rub is perfect on ribs, but also fits nicely with beef, chicken, and other pork cuts.

Memphis Barbecue Rub Recipe

1 tablespoon sweet paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon white pepper
2 tablespoons brown sugar
2 tablespoons white sugar
2 teaspoons cumin
2 tablespoons Kosher salt
½ teaspoon ginger

3. PIRIPIRI RUB

We're importing this rub all the way from its origins in Portugal. After a few trips in sailors' chests, the Piri Piri rub became popular in South Africa, Brazil, and Mozambique.

When using Piri Piri, remember that it'll mean pepper. A lot of hot pepper. You'll also taste citrus, paprika, herbs, and garlic. Tons of flavor.

Believe it or not, this spicy rub works great with mushrooms on top of your traditional meats and poultry. You can even lightly dust it on shrimp to give it a pop.

Piri Piri Rub Recipe

1½ teaspoons smoked sweet paprika
1 teaspoon granulated garlic
1 teaspoon oregano
½ - ¾ teaspoon cayenne pepper (or African bird’s eye chili if you can find it)
½ teaspoon lemon peel
½ teaspoon salt
½ teaspoon black pepper

4. MEXICAN MOLE RUB

Though it's just a sauce, the Mole (MOH-lay) is the national dish of Mexico. That must mean it's incredible.

This delicious rub blend is full of chilis, cocoa, herbs and spices. It usually takes hours to prepare. But luckily, the spicy flavors of Mole can be mimicked in a rub that gives your meat and poultry truly authentic Mexican flavors.

Mexican Mole Rub Recipe

1 tablespoon ancho chili
⅛ teaspoon cayenne powder
1 tablespoon smoked sweet paprika
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1 ¼ teaspoons unsweetened cocoa powder
2 teaspoons light brown sugar
Kosher salt (to taste)
freshly ground black pepper (to taste)

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TIP for all rubs: mix all the ingredients together and store in an airtight container for up to 3 months. You'll have quick, easy access to all the flavors of the world – right on your own grill.