Dry Rub Quantity Calculator

Calculator Inputs

Meat Weight

Total weight you plan to season.

Weight Unit kg lb

Used for converting rub rate.

Servings

Optional for per-serving planning.

Rub Rate

Common ranges: 6–15 g/kg or similar.

Rate Unit g per kg g per lb tbsp per kg tbsp per lb

Tablespoon options use the density input.

Grams per Tablespoon

Typical 7–10 g, depends on blend.

Coverage Factor (%)

Extra for bark, wind, and uneven coating.

Batch Factor (%)

Extra for keeping a spare jar.

Auto-normalize blend to 100%

Keeps ratios consistent if totals differ.

Jar Size (g)

Used to estimate jars needed.

Price per Jar

Optional cost estimate.

Currency

Example: USD, PKR, EUR.

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Blend Ratios (percent)

Salt (%)

Sugar (%)

Paprika (%)

Black Pepper (%)

Garlic Powder (%)

Onion Powder (%)

Chili / Cayenne (%)

Calculate Reset

Tip Start lower on salt, then adjust after a test cook.

Example Data Table

Formula Used

• Rate conversion: Convert your rate into grams per kilogram.
• Base rub: Base = Meat(kg) × Rate(g/kg).
• Multiplier: Mult = (1 + Coverage%) × (1 + Batch%).
• Total rub: Total = Base × Mult.
• Ingredients: Ingredient(g) = Total × (Percent ÷ 100).
• Jars: Jars = ceiling(Total ÷ Jar size).

How to Use This Calculator

1. Enter meat weight and choose kg or lb.
2. Set a rub rate using grams or tablespoons.
3. Adjust coverage and batch factors for your style.
4. Enter blend percentages for each ingredient.
5. Click Calculate to see totals and breakdowns.
6. Download CSV or PDF for shopping and prep.

Dry Rub Planning Guide

1) Why measured rub matters outdoors

Outdoor cooking often happens in wind, variable humidity, and uneven lighting, which makes “eyeballing” seasoning inconsistent. This calculator converts your target rate into grams, then applies optional coverage and batch factors so you can repeat results across cooks.

2) Practical rub rate ranges

Many backyard cooks land between 6–15 g/kg depending on meat type and bark preference. Lighter proteins may taste balanced around 6–10 g/kg, while larger cuts can handle 10–15 g/kg. Use servings to sanity-check portions; for example, 60 g across 8 servings is 7.5 g per serving.

3) Tablespoons vs grams

Volume is convenient, but blend density varies with grind size and ingredient mix. A typical dry rub sits near 7–10 g per tablespoon. Enter your preferred grams-per-tablespoon value to convert tablespoon rates into comparable gram totals and avoid accidental over-seasoning.

4) Building a balanced blend

Salt is the main driver of perceived intensity. A common starting point is 25–35% salt, with 15–25% sugar for color and balance. Paprika often contributes 15–25% for aroma and tone, while peppers and powders fill the remaining profile. If your percentages do not total 100, the auto-normalize option keeps proportions consistent.

5) Batch sizing, jars, and cost control

The jar estimate rounds up so you know how many containers to prepare or buy. If you want a spare mix for the next cook, add a batch factor (for example, 10–20%). Use the cost section to compare blends, track seasonal pricing, and standardize prep for garden parties or weekly grilling.

FAQs

1) What rub rate should I start with?

Try 8–10 g/kg for a balanced baseline. Increase toward 12–15 g/kg for heavier bark, or reduce for milder seasoning and lower salt preference.

2) Why does grams per tablespoon change results?

Blend density varies by grind and ingredient choice. Sugar and coarse spices can change packing, so the same tablespoon volume can weigh very differently.

3) What do coverage and batch factors do?

Coverage adds extra for losses from wind, spillage, and uneven coating. Batch adds extra for keeping reserve rub for later cooks.

4) Do percentages need to total 100?

Ideally yes. If not, you can enable auto-normalize to scale all ingredients so the final blend totals 100% while keeping your ratios.

5) How can I reduce salt without losing flavor?

Lower salt percentage and increase paprika, pepper, garlic, and onion. You can also add dried herbs or citrus zest powder for brightness.

6) Is this for smoking only?

No. The quantities work for grilling, roasting, and smoking. The key is matching your rate to the meat and your preferred intensity.

7) Can I use this for vegetables or tofu?

Yes, but start with a lower rate because surface area is high and absorption differs. Test small portions, then scale once you like the result.