Meat Rub Quantity Calculator
Calculate how much dry rub to make for your meat by weight — tablespoons, teaspoons, grams and ounces — for a light, medium or heavy coating.
How it works
Rub = meat weight (lb) × tablespoons-per-lb (½ light / 1 medium / 1½ heavy) · 1 tbsp ≈ 3 tsp ≈ 14 g
A reliable starting point for dry rub is about one tablespoon per pound of meat for a medium, even coating — less for a light seasoning, more when you want a thick crust or bark on smoked cuts. Weighing the meat first avoids both bald patches and a wasteful over-application that can turn salty. Because a rub is mostly salt and sugar with spices, roughly 14 grams sits in a tablespoon, which lets you scale a big batch by weight for consistency.
Worked example
An 8 lb pork shoulder with a medium coating: 8 × 1 = 8 tablespoons of rub, which is 24 teaspoons, half a cup, or about 112 grams. Going heavy for a thick bark would be 8 × 1.5 = 12 tablespoons.
Frequently asked questions
How much rub per pound of meat?
About 1 tablespoon per pound is a good default for an even coat. Use around ½ tablespoon for a light seasoning and up to 1½ tablespoons per pound when you want a heavy crust or bark on smoked meats.
Should I rub the meat ahead of time?
Applying a rub 1–12 hours ahead lets the salt penetrate and season deeper, similar to a dry brine, and helps the surface dry for better bark. A quick rub just before cooking still works but stays more surface-level.
Can I make extra rub to store?
Yes — dry rubs keep for months in an airtight container away from light and heat. Scaling by weight makes a repeatable batch, so mix more than you need and store the rest for next time.
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This calculator is for educational purposes. Double-check important results before acting on them.