What Is a BBQ Rub? SPG, Wet vs Dry, and How to Use One

If you've stood in front of a shelf of tins wondering what actually separates a "rub" from a "seasoning" from an "SPG blend," you're not alone — most of the labelling out there doesn't explain itself. Here's the short version, and how to actually use one.

What is a BBQ rub?

A BBQ rub is a dry blend of salt, sugar, spices and herbs that you apply directly to the surface of meat (or veg) before cooking. Unlike a marinade, there's no liquid — you're building a crust of flavour on the outside rather than trying to soak flavour into the middle. That crust is what turns into "bark" on slow-cooked meat: the dark, savoury outer layer pitmasters chase on brisket and pork shoulder.

Rubs generally fall into two camps:

• Savoury/base rubs — built around salt, pepper and garlic (see "What is SPG?" below). Simple, versatile, and a good default when you're not sure what else to reach for.
• Flavour-forward rubs — built around a specific direction: smoky, sweet-heat, curry-spiced, citrus-bright. These are where a brand's identity actually shows up, and where you start building a "signature" on your own cooking.

What is SPG?

SPG stands for salt, pepper, garlic — the three-ingredient base rub that most Texas-style BBQ is built on. It's popular because it doesn't fight the meat; it seasons it. Most of our own blends use an SPG-style base and then layer flavour-forward spices on top, so you get the simplicity of SPG with a direction on top of it.

Dry rub vs wet rub (marinade)

A dry rub sits on the surface and forms a crust as it cooks — better for low-and-slow smoking, grilling, and anything where you want texture and a defined bark. A wet rub or marinade includes oil, vinegar, or another liquid and penetrates slightly further into the meat, but won't form the same crust. Neither is "better" — they're suited to different cooks. For steaks, ribs, chicken thighs, and anything on a grill or in the oven, a dry rub is usually the easier and more forgiving choice.

How to use a BBQ rub properly

1. Pat the meat dry first. A wet surface stops the rub sticking evenly and can make it clump.
2. Apply generously, don't just dust it. You want a visible, even coating — think "coated," not "sprinkled."
3. Press it in, don't just shake it on. Light pressure with your hand helps the rub adhere, especially on fattier cuts.
4. Rest before cooking. Anywhere from 15 minutes to overnight (uncovered in the fridge) lets the salt start drawing out and reabsorbing moisture, which improves both flavour and texture. Longer rests suit tougher, bigger cuts like brisket and pork shoulder.
5. Don't oversauce on top of a good rub. If the rub is doing its job, you need less sauce, not more — a heavy sauce can mask the crust you just built.

Where to start

If you're building a rub collection from scratch, start with one savoury base and one flavour-forward option so you can cover both weeknight cooking and a proper weekend BBQ. Our shaker tins are built for exactly that — and if you'd rather not commit to a full tin before you know what you like, the taster pouches let you try a flavour for a couple of pounds first. For a genuine range in one go, the Streetbox Trio covers three directions at once.