When cooking meat, a really good dry rub can make cooking prep easy and leave you with a DELICIOUS meal! My favorite rubs are mustard based, especially when they are combined with sugar. It ends up giving a little bit of a tangy/sweet combination that can’t be beat. This homemade mustard dry rub recipe is fantastic on ham, chicken, pork tenderloin, ribs or brisket. Actually, I can’t really think of any type of meat that it wouldn’t be good on! It works on the barbecue grill, in the oven or in the frying pan. It’s super versatile!
And while you will want to use this homemade mustard dry rub recipe yourself, the rub also makes a great gift – especially for those hard to buy for people! Any cook (or want-to-be cook) will appreciate a spice blend that you mixed up by hand. Check out our printable labels and gift packaging instructions below to make a beautiful and thoughtful gift.
Homemade Mustard Dry Rub Recipe
In a small bowl, combine the dried mustard, onion powder, dried parsley, brown sugar, salt and pepper. Gently whisk together to combine.
Transfer to an airtight container to store.
When using your mustard dry rub, use 1 tablespoon per pound of meat. Spread generously over meat, rubbing it in. Let set 1 hour before cooking via desired method. If you would prefer a glaze on your meat, try mixing the rub with equal parts honey and balsamic vinegar.
To present this rub as a gift, just download and print these labels using Avery 5294 or similar round labels. Then fill wide-mouthed 8 oz. Mason jars. Attach one of these labels to the lid. To make for a beautiful presentation, tie a bow around the neck of the jar with a piece of twine.
Another option for storing your rub or for gift-giving are these glass spice bottles have a shaker top built in. Perfect for storing spices and they’re inexpensive too! They also make a great gift idea for anyone who likes to cook OR for those learning to cook because rubs make anything taste better with almost no effort required!
For a super easy way to fill your spice bottles, use a Silicone Mini Spice Funnel. These have a no-clog large bottom opening for fast pouring. I have tried in the past to just pour spices directly into the bottles or to use a piece of paper I have folded into a cone shape and it can be a big pain in the neck. The funnels make it a lot easier and they can be repurposed for other things in the kitchen like combining other spices or condiments.
- ½ cup dry mustard
- 2 tablespoons onion powder
- 2 tablespoons dried parsley
- ½ cup brown sugar
- 2 tablespoons black pepper
- 1 tablespoon salt
- In a small bowl, combine the dried mustard, onion powder, dried parsley, brown sugar, salt and pepper. Gently whisk together to combine.
- Transfer to an airtight container to store.
- When using your mustard dry rub, use 1 tablespoon per pound of meat. Spread generously over meat, rubbing it in. Let set 1 hour before cooking via desired method. If you would prefer a glaze on your meat, try mixing the rub with equal parts honey and balsamic vinegar.