Chili Rub

Makes about 1 cup. Published July 1, 1998.
Adjust the ingredient amounts or add or subtract
ingredients, as you wish. For instance, if you
cannot abide spicy hot food, reduce or eliminate the
cayenne.

Ingredients
4 tablespoons paprika
2 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper

Instructions

Mix all ingredients in small bowl.
**

Spicy Rub for Barbecue

Makes about 1 cup. Published November 1, 2006.
To apply spice rubs, sprinkle over the food and then
gently massage in the seasonings to make sure they
adhere. As a general rule, use about 1 tablespoon of
rub per portion of poultry or meat. Although this
rub can be applied right before cooking, we’ve
discovered that the flavor of the spices penetrates
deeper into the food if given time. Refrigerate
rubbed meat for at least an hour to maximize the
return (large cuts of meat can sit overnight for a
spicier, more intense flavor).

Ingredients
4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon dried oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 - 2 teaspoons cayenne pepper

Instructions

Combine all ingredients in small bowl.
**

Basic Spice Rub for Fish

Makes about 1/4 cup. Published November 1, 2006.
To apply spice rubs, sprinkle over the food and then
gently massage in the seasonings to make sure they
adhere. As a general rule, use about 1 tablespoon of
rub per portion of poultry or meat and 1 teaspoon of
rub per portion of fish. Although rubs can be
applied right before cooking, we’ve discovered that
the flavor of the spices penetrates deeper into the
food if given time. Refrigerate rubbed meat for at
least an hour to maximize the return (large cuts of
meat can sit overnight for a spicier, more intense
flavor).

Ingredients
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons white peppercorns
3 whole cloves
2 star anise pods
Instructions

Toast fennel, coriander, peppercorns, cloves,
and star anise. Grind toasted spice mixture to fine
powder.
**

Basic Spice Rub for Pork

Published November 1, 2006.
To apply spice rubs, sprinkle over the food and then
gently massage in the seasonings to make sure they
adhere. As a general rule, use about 1 tablespoon of
rub per portion of poultry or meat and 1 teaspoon of
rub per portion of fish. Although rubs can be
applied right before cooking, we’ve discovered that
the flavor of the spices penetrates deeper into the
food if given time. Refrigerate rubbed meat for at
least an hour to maximize the return (large cuts of
meat can sit overnight for a spicier, more intense
flavor).

Ingredients
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons coriander seeds
2 teaspoons dry mustard
2 teaspoons brown sugar
1 teaspoon ground cinnamon

Instructions

Toast fennel, cumin, and coriander seeds.
Grind toasted spice mixture, mustard, brown sugar,
and cinnamon to fine powder.
**

Basic Spice Rub for Chicken

Makes about 1/2 cup. Published November 1, 2006.
To apply spice rubs, sprinkle over the food and then
gently massage in the seasonings to make sure they
adhere. As a general rule, use about 1 tablespoon of
rub per portion of poultry or meat and 1 teaspoon of
rub per portion of fish. Although rubs can be
applied right before cooking, we’ve discovered that
the flavor of the spices penetrates deeper into the
food if given time. Refrigerate rubbed meat for at
least an hour to maximize the return (large cuts of
meat can sit overnight for a spicier, more intense
flavor).

Ingredients
2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons chili powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 teaspoon ground cinnamon

Instructions

Combine all ingredients in small bowl.
**

Sweet and Savory Spice Rub

Makes about 2 tablespoons. Published July 1, 2005.

Ingredients
1 tablespoon cumin seeds
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Instructions

Combine cumin, coriander, and fennel in small
skillet; toast over medium heat until fragrant,
about 2 minutes, shaking skillet occasionally. Cool
to room temperature; grind coarse. Transfer to small
bowl; stir in cinnamon and allspice.
**

Spicy Chili Rub

Makes 1 cup. Published July 1, 1997.

You can adjust the proportions of spices, as you
wish.

Ingredients
1 tablespoon ground black pepper
1 - 2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon ground oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

Instructions

Mix all ingredients in small bowl.
**

Spice Rub for Chicken

Makes 1 1/4 cups. Published July 1, 1995.
Rub keeps for up to 6 weeks if tightly covered and
stored in a cool, dark place.

Ingredients
3 tablespoons ground cardamom
3 tablespoons ground ginger
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground allspice
3 tablespoons ground black pepper
2 tablespoons cayenne pepper
1 teaspoon ground cloves
3 tablespoons fenugreek, ground (optional)

Instructions

Mix all ingredients in small bowl.
**

Spice Rub for Oily Fish

Makes 1 cup. Published July 1, 1995.
Rub this aromatic mixture onto salmon, mackerel, or
bluefish fillets. Rub keeps for up to 6 weeks if
tightly covered and stored in a cool, dark place.

Ingredients
1/4 cup fennel seed
1/4 cup coriander seed (crushed)
1/4 cup white peppercorns
10 whole cloves
6 star anise

Instructions

Toast fennel, coriander, and peppercorns
over medium heat in small skillet, shaking
occasionally to prevent burning, until first wisps
of smoke appear, 3 to 5 minutes. Remove from heat,
cool to room temperature, then mix with remaining
ingredients.

Grind to powder in spice grinder or with
mortar and pestle.
**

Spice Rub for Pork

Makes 1 cup. Published July 1, 1995.
For large roasts like a fresh ham or pork shoulder,
you may want to add cayenne pepper or hot red pepper
flakes to the mix. Rub keeps for up to 6 weeks if
tightly covered and stored in a cool, dark place.

Ingredients
1/4 cup fennel seeds
1/4 cup cumin seeds
1/4 cup coriander seeds
1 tablespoon ground cinnamon
2 tablespoons powdered mustard
2 tablespoons brown sugar

Instructions

Toast fennel, cumin, and coriander over
medium heat in small skillet, shaking pan
occasionally to prevent burning, until first wisps
of smoke appear, 3 to 5 minutes. Remove from heat,
cool to room temperature, then mix with remaining
ingredients.

Grind to powder in spice grinder or with
mortar and pestle.
**

Spice Rub for Steaks and Chops

Makes about 2/3 cup. Published July 1, 1995.
Season beef steaks and lamb chops generously with
this pungent rub. Rub keeps for about 6 weeks if
tightly covered and stored in a cool, dark place.

Ingredients
1/4 cup black peppercorns
1/4 cup white peppercorns
2 tablespoons coriander seed
2 tablespoons cumin seed
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons ground cinnamon

Instructions

Toast peppercorns, coriander, and cumin
over medium heat in small skillet, shaking pan
occasionally to prevent burning, until first wisps
of smoke appear, 3 to 5 minutes. Remove from heat,
cool to room temperature, then mix with pepper
flakes and cinnamon.

Grind to powder in spice grinder or with
mortar and pestle.
**

Fragrant Dry Spice Rub

Makes about 1/2 cup. Published July 1, 2000.

This rub was developed by grilling experts John
Willoughby and Chris Schlesinger. It is especially
suitable for chicken.

Ingredients
2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons chili powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
Instructions

Combine all ingredients in small bowl. (Extra
rub can be stored [or frozen] in an airtight
container for several weeks.)
**

Asian Barbecue Wet Rub

Makes 1/3 cup, enough for 2 tenderloins. Published
May 1, 2000.

If you don’t have Asian chile paste, substitute 1/2
teaspoon dried red chile flakes.

Ingredients

2 large cloves garlic , minced (about 1 tablespoon)
2 inch piece fresh ginger , minced (about 2 tablespoons)
2 medium scallions , white and green parts minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon Asian chile paste
1/4 teaspoon five-spice powder
1/4 teaspoon table salt

Instructions

Mix all ingredients together in small bowl.
**

Garlic, Lemon, and Rosemary Rub

Enough rub for 3 to 4 pounds of chicken. Published
January 1, 2000. From Cook's Illustrated.


Ingredients
5 medium cloves garlic , minced
2 teaspoons grated lemon zest
1/4 cup lemon juice
1 tablespoon minced fresh rosemary
Ground black pepper
3 tablespoons extra-virgin olive oil

Instructions

Combine garlic, lemon zest, rosemary, and
pepper to taste in small bowl. Combine lemon juice
and oil in second small bowl. Follow recipe for
Simple Broiled Chicken, Simple Broiled Chicken
Breasts, or Simple Broiled Chicken Thighs, spreading
a portion of garlic rub under skin before slashing
skin and brushing chicken with lemon juice and oil
before moving chicken to upper rack to crisp skin.
**

Jamaican Spice Rub

Makes about 1 cup. Published July 1, 2002.
This make-ahead spice rub is delicious on grilled
chicken; it makes enough to season about 16 breasts.
If stored in an airtight container, the rub will
remain potent for up to three months.

Ingredients
1/4 cup brown sugar (packed)
3 tablespoons kosher salt
3 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons garlic powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon

Instructions

Combine all ingredients in a small bowl.
**

Cajun Spice Rub

Makes about 1 cup. Published July 1, 2002.

This make-ahead spice rub is delicious on grilled
chicken; it makes enough to season about 16 breasts.
If stored in an airtight container, the rub will
remain potent for up to three months.

Ingredients
1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper

Instructions

Combine all ingredients in small bowl.
**

Basic Spice Rub for Beef and Lamb


Makes about 1/4 cup. Published November 1, 2006.
To apply spice rubs, sprinkle over the food and then
gently massage in the seasonings to make sure they
adhere. As a general rule, use about 1 tablespoon of
rub per portion of poultry or meat and 1 teaspoon of
rub per portion of fish. Although rubs can be
applied right before cooking, we’ve discovered that
the flavor of the spices penetrates deeper into the
food if given time. Refrigerate rubbed meat for at
least an hour to maximize the return (large cuts of
meat can sit overnight for a spicier, more intense
flavor).

Ingredients
1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon

Instructions

Toast black and white peppercorns, coriander,
and cumin. Grind toasted spice mixture, pepper
flakes, and cinnamon to fine powder.
**

Chili-Mustard Spice Rub

Makes about 2 tablespoons. Published July 1, 2005.

Ingredients
2 teaspoons chili powder
2 teaspoons dry mustard
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Instructions

Combine all ingredients in small bowl.
**

Peppery Coriander and Dill Spice Rub

Makes about 1/3 cup. Published July 1, 2004.

Ingredients
2 tablespoons black peppercorns
2 tablespoons coriander seeds
1 tablespoon dill seed
1 1/2 teaspoons red pepper flakes
2 1/2 teaspoons table salt

Instructions

Grind all ingredients in dedicated spice
grinder until no whole peppercorns remain.
**

Tarragon-Mustard Seed Rub

Makes about 1/3 cup. Published July 1, 2004.

Ingredients
3 tablespoons dried tarragon
2 tablespoons yellow mustard seeds
2 1/4 teaspoons black peppercorns
1 tablespoon table salt

Instructions

Grind all ingredients in dedicated spice
grinder until no whole peppercorns remain.
**

All-Purpose Barbecue Rub

Makes 1 cup. Published July 1, 1995.
This rub is a little sweet, a little hot, with just
a hint of clove. It can be used on just about
anything that you plan to barbecue, that is, to cook
over low, indirect heat for a long period of time.
For large red-meat roasts, such as leg of lamb or
standing rib, increase the cayenne pepper from one
teaspoon to one tablespoon and substitute one
teaspoon cinnamon for the ground cloves. Rub keeps
for up to 6 weeks if tightly covered and stored in a
cool, dark place.

Ingredients
1/2 cup paprika
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves

Instructions

Mix all ingredients in small bowl.
**

Fragrant Dry Spice Rub for Pork

Makes enough for 2 tenderloins. Published May 1, 2000.
In this case, coat the pork with the oil to help the
spice rub adhere to the meat. This is excellent on
grilled pork tenderloins.

Ingredients
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3/4 teaspoon ground cinnamon
1 1/2 teaspoons dry mustard
1 1/2 teaspoons light brown sugar
1/4 teaspoon ground black pepper
2 tablespoons olive oil (for rubbing on pork before applying spice rub)

Instructions

Toast fennel, cumin, and coriander over medium
heat in small skillet, shaking pan occasionally to
prevent burning, until fragrant, 3 to 5 minutes.
Cool to room temperature, mix with remaining
ingredients (except oil), and grind to powder in
spice grinder.
**

Orange-Garlic Wet Rub

Makes 1/2 cup, enough for 2 tenderloins. Published May 1, 2000.
If you have no orange marmalade, substitute an equal
amount of honey.

Ingredients
1 tablespoon grated orange zest from 1 large orange
2 large cloves garlic , minced (about 1 tablespoon)
1 tablespoon chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon orange marmalade
1/2 teaspoon ground black pepper
1/4 teaspoon table salt

Instructions

Mix all ingredients together in small bowl.
**

Barbecue-Style Dry Rub

Makes about 1 1/2 cups. Published July 1, 1994.

Store leftover rub in an airtight container in the
refrigerator or freezer.

Ingredients
1 tablespoon ground black pepper
2 teaspoons cayenne pepper (optional)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder

Instructions

Mix all ingredients together in a medium bowl.
Set aside until ready to use.
**

Curry-Cumin Spice Rub

Makes about 1 cup. Published July 1, 2002.

Ingredients
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup chili powder
3 tablespoons ground black pepper
3 tablespoons brown sugar (packed)
1 tablespoon kosher salt

Instructions

Combine all ingredients in small bowl.
**

Tex-Mex Spice Rub

Makes about 1 cup. Published July 1, 2002.

This make-ahead spice rub is delicious on grilled
chicken; it makes enough to season about 16 breasts.
If stored in an airtight container, the rub will
remain potent for up to three months.

Ingredients
1/4 cup ground cumin
2 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons dried oregano
2 tablespoons garlic powder
4 teaspoons kosher salt
2 teaspoons cocoa
1 teaspoon cayenne pepper

Instructions

Combine all ingredients in small bowl.
**

Indian Spice Rub for Pork Chops


Makes scant 1/4 cup, enough for 4 chops. Published May 1, 2002.

Ingredients
1 tablespoon fennel seeds
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons brown sugar

Instructions

Grind fennel seeds to powder in spice grinder.
Mix with remaining ingredients in small bowl.
**

Basic Spice Rub For Pork Chops

Makes 1/4 cup, enough for 4 chops. Published May 1, 2002.

Ingredients
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon curry powder
1 teaspoon ground black pepper
2 teaspoons brown sugar

Instructions

Combine all ingredients in small bowl.
**

Star Anise and Coffee Bean Spice Rub

Makes about 1/3 cup. Published July 1, 2004.

Ingredients
6 star anise (pods)
2 tablespoons whole coffee beans
1 tablespoon black peppercorns
2 teaspoons table salt
1 teaspoon granulated sugar

Instructions

Grind all ingredients in dedicated spice
grinder until no whole peppercorns remain.
**

Citrus-Cilantro Wet Spice Rub


Makes about 3 tablespoons. Published July 1, 2000.

For extra spiciness, add up to 1/2 teaspoon cayenne
pepper. This rub was developed by grilling experts
John Willoughby and Chris Schlesinger. It is
especially suitable for chicken.

Ingredients
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1 tablespoon orange juice from 1 orange
1 1/2 teaspoons lime juice from 1 lime
1 1/2 teaspoons extra-virgin olive oil
1 small clove garlic , minced very fine
1 tablespoon minced fresh cilantro leaves

Instructions

Combine all ingredients in small bowl. Use
immediately.
**