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.Plus: More Grilling Recipes and Tips

Adam Perry Lang
April 2005

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Recipe Summary

Yield:
makes about 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together all of the ingredients.

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Make Ahead

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

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