Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes All-Purpose Spice Rub 3.4 (185) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood) The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift. Ingredients ⅓ cup coarse salt ¼ cup packed light-brown sugar ¼ 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 Directions In a small bowl, combine all the ingredients, using your hands to break up the sugar. Southwestern Rub Replace some of the paprika with cumin, coriander and chili powder. Indian Rub Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom. Mediterranean Rub 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. Rate it Print