The only BBQ dry rub you’ll ever need.
A few months back, I wrote a recipe for Air Fryer Crispy Chicken Wings with a Korean-inspired dry rub. That dry rub is such a staple in my kitchen, I decided it deserves its own blog post!
My recipe base comes from Mike Mill’s Magic BBQ Dust. I started tweaking, like I always do. After a few adjustments, Korean Magic BBQ Dust was born!
Gochukaru. Also known as Korean dried chili flakes, Gochukaru is essential in my Korean American kitchen. Spicy, smoky, floral — swapping out chili powder for Gochukaru subtly changes this BBQ rub. Deeper flavor, more complexity. Keeps everything on its toes!
Smoked Paprika. Adds another flavor dimension. The subtle smoky note is so good!
Brown Sugar. White sugar also works but brown sugar adds a caramel-y depth and sweetness. To prevent the brown sugar from clumping, be sure to whisk well before storing.
Mustard Powder. A classic addition to any BBQ dry rub, a little bit adds just enough bite and depth. It’s really not that spicy! To make a spicier rub, double or triple the amount of Mustard Powder. To keep things mellow, follow the recipe exactly.
Cayenne. Even if you feel like you can’t handle spice, a little bit of heat is absolutely essential. Trust me, this isn’t really that spicy. Gives just enough edge to make everything taste good.
Granulated Garlic. Where would the world be without granulated garlic? For a dry rub, granulated garlic works better than fresh garlic because it won’t burn as easily.
How do you use Korean Magic BBQ Dust?
Once you have Korean Magic BBQ Dust in your pantry, you’ll use it to marinate EVERYTHING. It’s the seasoning I reach for again and again.
For BBQ, I rub a generous amount all over the protein and let it sit overnight. The next day, I cook as usual and finish by basting my favorite BBQ sauce at the end. Great for ribs, BBQ chicken, and beef brisket.
For a general dry rub, I sprinkle and rub all over. Then cook immediately. My go-to seasoning when I don’t know what to cook. Great for pork chops, chicken, chicken wings, shrimp, fish, roasted vegetables, etc.
There’s salt in the rub so adjust accordingly. For a general dry rub, I recommend 1 Tbsp of Magic Dust per 1 lb protein. But feel free to experiment and find what works for you.
For a finisher, I sprinkle over anything that’s already cooked and needs a flavor boost — fries, popcorn, fried chicken, burgers, roasted vegetables, etc. So good! You will start craving a sprinkle over everything!
PIN FOR LATER:
Korean Magic BBQ Dust
- Big Bowl
- Glass Jar (big enough to hold 2 1/2 cups)
- 1/2 cup Gochukaru
- 1/2 cup smoked paprika
- 1/4 cup sea salt (finely ground)
- 1/4 cup brown sugar (packed)
- 1/4 cup ground cumin
- 1/4 cup granulated garlic
- 2 Tbsp mustard powder
- 2 Tbsp black pepper
- 2 Tbsp cayenne
- In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
- Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
- Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables — everything!