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
How to Make It
Step
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.