CALS Tailgate Dry Rub


1 serving



  • 1 cup kosher salt
  • 1 cup coarse pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Red chili pepper flakes (to taste)
  • Sugar (optional)


  • Sugar is a common but optional addition, particularly if you want to cut the salt flavor.
  • Be careful not to add too much sugar (no more than 20% of the total rub mix), or it will caramelize when cooking.


  1. Add the ingredients, one at a time, into a food storage container.
  2. Mix well by shaking or stirring.
  3. Sprinkle a little of the mix onto each side of the meat.
  4. Always cook meats to the appropriate internal temperature to kill potential pathogens (e.g., beef and pork should reach 145ºF, poultry should reach 165ºF). Check temperature with a food thermometer at the thickest part of the meat.

    View a safe cooking temperatures chart: