All-Purpose Spice Rub

The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.

  • Yield: Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
All-Purpose Spice Rub

Source: Everyday Food, July/August 2006


  • 1/3 cup coarse salt
  • 1/4 cup packed light-brown sugar
  • 1/4 cup paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon cayenne pepper (optional)

Southwestern Rub

  • Cumin
  • Coriander
  • Chili Powder

Indian Rub

  • Turmeric
  • Curry powder
  • Ground ginger
  • Cardamom

Mediterranean Rub

  • Dried tarragon
  • Marjoram
  • Rosemary
  • Dill or basil


Southwestern Rub

  1. In a small bowl, combine all the ingredients, using your hands to break up the sugar.

Indian Rub

  1. Replace some of the paprika with cumin, coriander and chili powder.

Mediterranean Rub

  1. Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.

  1. Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.

Cook's Notes

Store in an airtight container, away from heat and light, up to 6 months.


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