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Rub Calculator
Quick answer: Decide how many tablespoons of rub you use per pound of meat, multiply by the weight, then split that total by the parts in your recipe, such as one part salt, one part pepper and one part paprika. The calculator scales any simple parts-based rub so you mix enough without large leftovers or a second batch.
How it works
Total rub = meat lb × tbsp per lb. Each ingredient = total × its parts ÷ sum of all parts. Set a part to 0 to leave it out. Mix a little extra if you want to season more heavily, and store dry rub that has not touched raw meat in a sealed jar. Never return rub that touched raw meat to the jar.
Worked example
Figures below are illustrative examples (2026-10-29), not quotes or guarantees.
Assumptions: 10 lb of pork shoulder, 1 tbsp per lb, parts salt 1, pepper 1, paprika 1, sugar 1, garlic 0.5. Total 10 tbsp; salt, pepper, paprika and sugar about 2.2 tbsp each, garlic about 1.1 tbsp.
FAQ
Does sugar burn?
It can darken at higher pit temperatures; see 225 vs 250 vs 275.
How far ahead can I apply rub?
Recipes vary; keep seasoned meat refrigerated.
Which wood goes with a sweet rub?
See the wood pairing chart.
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