Plato's Dry Rub Recipe -
Plato's Dry Rub Recipe
  • READY IN 10 mins

Plato's Dry Rub

Recipe by  

"This is a great dry rub for seasoning pork and chicken for the barbeque."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins

    10 mins


  1. Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.
  2. To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.
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  • Cook's Note
  • If you don’t have the ground oregano or basil spice ingredients try blending or food processing it to grind or just triple the measurement and use the flake instead of ground. If you think it's too peppery, use dried lemon peel instead of the lemon pepper.

Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2010

I REALLY liked this rub--it is quick for when you don't quited know what to do with your chicken but are short on time. I used it on a package of drumsticks and scaled the recipe back to 8 servings. I didn't have the lemon pepper so I used a regular pepper blend and used reg. herbs instead of ground herbs. But the taste was really nice. I liked the sweetness that the sugar gave it. It is a KEEPER for me.

Most Helpful Critical Review
Mar 22, 2010

This is a good recipe except for the MSG. I know too many people including myself that this would set off an allergic reaction. I would increase the kosher salt a little and eliminate the need for the MSG.

May 27, 2012

I used a mixture of light brown sugar and granulated white sugar and I omitted the MSG (I'm sensitive to MSG, it gives me migraines). What I did was throw all the rub ingredients into a medium sized Tupperware container, slapped a lid on it, and handed it to my youngest boy to shake until the ingredients were well combined. I rubbed this on both chicken legs and pork ribs. EXCELLENT rub and it honestly tasted good on both meats. We grilled this over a charcoal grill which only made it better. We all were "mmmmmming" over this meat.

Jan 06, 2011

Whole family loved it. Went great with a salad too. Was a bit too sweet for my husband and i's liking but our 18 month old whoms picky about meat loved it so a definate keeper. Also i did not use msg but thats a personal choice and was great with no other alterations.

May 22, 2012

Awesome dry rub; I left out the MSG though. Ive used this quite a bit already over the past 2 months. Always comes out great when I've used the grill. Highly recommend it!!!!

Jun 03, 2012

Good on chicken - I didn't add the last 3 ingredients, or the MSG. Only let it sit with the rub on it for about 10 mins also, rather than 30 mins like is recommended. Still came out tasty - easy way to add a lot of flavor.

Oct 03, 2008

Not bad

Jul 02, 2012

Like everyone else, no MSG. Instead of the salt, I used garlic salt instead of garlic powder. Rubbed on pic o the chix and let sit for maybe 20 min. Grill was being serviced so cooked on convection then grill (when it was ready). Nice, very nice, thanks for sharing! Will be using again.


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  • Calories
  • 29 kcal
  • 1%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 800 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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