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Barbecue Rub


When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw meat in the barbecue rub one to three days before grilling.

  • Yield: Makes 2 cups

Photography: John Gruen

Source: Martha Stewart Living, August 2002


  • 1 cup chili powder
  • 3 tablespoons paprika
  • 3 tablespoons finely chopped fresh thyme
  • 2 tablespoons coarse salt
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper


  1. Place all ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.

Cook's Notes

If desired, baste with barbecue sauce toward the end of cooking, so it doesn't char.

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