Rub Ratio Calculator
How much dry rub to use, by weight — not a guess, and not a fixed "2 tablespoons" that means something different on a 3 lb rack of ribs than a 12 lb brisket.
Why this uses weight and a percentage, not "2 tablespoons"
A tablespoon of coarse rub and a tablespoon of finely ground rub can weigh noticeably different amounts, and "2 tablespoons" means something completely different applied to a 3 lb rack of ribs versus a 12 lb brisket. Rub coverage as a percentage of the meat's weight scales automatically — 1.5% of a 3 lb rack and 1.5% of a 12 lb brisket both give you the same actual coating density, just different total amounts.
Where 1–2% comes from
Most all-purpose dry rubs land a reasonable, well-coated crust somewhere around 1–2% of the meat's raw weight — light enough not to oversalt the surface, heavy enough to actually form a bark during a long smoke. Thinner cuts that cook fast (like chicken thighs) can lean toward the lower end since there's less time for the rub to penetrate; thick, long-cook cuts like brisket and pork shoulder can push toward 2% since more of it will render into the bark rather than staying raw on the surface.
The tablespoon estimate is a convenience, not the real number
The tablespoon conversion below assumes a typical rub density of roughly 7 grams per tablespoon, which is a reasonable average for a standard mixed rub (salt, sugar, ground spices) — but coarser or chunkier rubs weigh less per tablespoon and finely ground ones weigh more. If you have a kitchen scale, weigh the rub directly rather than relying on the tablespoon conversion.