Seven-Spice Dry Rub

This basic dry rub is delicious on all types of foods, including chicken, although you can add more chili powder and black pepper when using it on heartier meats like beef and lamb. Since the mixture is versatile and keeps well, buy the ground spices in bulk and premix an extra batch to keep on hand.

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  • Servings: makes about 1 3/4 cups

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  • 1/2 cup dark brown sugar
  • 1/2 cup sweet paprika
  • 1/4 cup kosher salt
  • 1/4 cup chili powder
  • 1/4 cup dry mustard
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons Old Bay Seasoning
  • 1/2 teaspoon ground ginger

How to make this recipe

  1. In a small bowl, whisk together all of the ingredients.

Make Ahead

The dry rub can be refrigerated or frozen for up to 6 months.

Contributed By Published April 2005

468232 recipes/seven-spice-dry-rub 2013-12-06T23:48:04+00:00 Adam Perry Lang spring|summer|barbecue-cookout|american|southern-soul-food|southwestern-tex-mex|marinades-and-rubs|8|fast|make-ahead april-2005,Adam Perry Lang,dry rub,spice rub,barbeque rub,bbq rub,fast meat rub recipes,seven-spice-dry-rub 468232

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