Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.

Hugh

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
36
Yield:
2 cups
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.

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Nutrition Facts

16 calories; protein 0.7g 2% DV; carbohydrates 3.5g 1% DV; fat 0.4g 1% DV; cholesterol 0mg; sodium 1164.6mg 47% DV. Full Nutrition
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Reviews (234)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2008
Easy and wonderful if you don't make the mistake I did. RUB means use very little and really rub it in hard. Not smash each side of the meat down into a bowl of the stuff! LOL a learning experience for me. It was wonderful when used correctly. Read More
(394)

Most helpful critical review

Rating: 3 stars
09/17/2003
I really liked this rub but my husband thought it was over powering. Because we have a toddler (and I found out too late I didn't have any) I left the cayenne out. I won't make it again because my husband hated it but I would recommend you try it because I did like it. I found the flavor a little smokey and used it on steaks that I grilled. Read More
(26)
304 Ratings
  • 5 star values: 220
  • 4 star values: 68
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
06/13/2008
Easy and wonderful if you don't make the mistake I did. RUB means use very little and really rub it in hard. Not smash each side of the meat down into a bowl of the stuff! LOL a learning experience for me. It was wonderful when used correctly. Read More
(394)
Rating: 5 stars
01/14/2004
A teriffic spice rub indeed. I have used this on lean pork chops as well as chicken with excellent results. This is how I use it (adopted from Cook's Illustrated recipe for chops or skinless chicken breasts): Take 4 pieces of meat (chop or breast) and brine in a solution of 1 quart water, 1/2 cup kosher salt, 1/2 cup suger for 1 hour. Drain and pat the meat dry. In a 1 gal zip-loc bag, put 2 tablespoons of the dry rub and 2 tablespoons of olive oil (too much olive oil will dilute the spice). Mush the bag around to mix the spices and olive oil. Add the meat to the bag, seal, and toss for a minute to coat. Once coated, place the meat directly onto the grill and grill according to usual meat cooking instructions (5 minutes each side on high heat for the chicken, 3 minutes each side on high heat, followed by 5 minutes on meium-low heat for the chops). We've also used this rub on chicken that we then grill, cut into slices, and use for chicken burritos. The flavors in this spice rub are excellent for mexican dishes. I make a low-carb version of a burrito using large lettuce pieces as my tortilla with guacamole, sour cream, cheese, a few slices of the spiced chicken, and a small bit of salsa for a truly wonderful dish. Read More
(299)
Rating: 4 stars
06/28/2003
Great recipe with just the right amount of spice. For ribs I would coat first with yellow mustard and then put the rub on. This helps it stick better and makes a nice crispy crust. During cooking place some of the rub with the contents of 1 beer.Baste frequently while cooking for extra flavour. Mmmmmmm-Good! Read More
(224)
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Rating: 5 stars
04/15/2004
This rub is outstanding!! I tried it on a whim one night when my roomate and I were grilling some steaks and I am SOOO glad that I did!! I scaled the recipe to 9 and it STILL made a ton. We used it on New York strip. I rubbed 1-2 tablespoons of the rub into each steak then lightly coated them with about 1 tablespoon (each) of olive oil (the oil seems to make the steak ALOT jucier...which is my favorite part of a steak!) and let them sit in the fridge for about half an hour. We made them alongside Pan-Fried Asparagus (also on this site) and some Lipton noodles and it was one of the best dinners I have ever made!! I did cut down on the amount of Paprika (because I ran out) and Cayenne (used less than half of what was called for) and it was just perfect. Had a little kick to it but not what I'd call spicy. This is SOOO good you must try it!!:) Read More
(74)
Rating: 5 stars
08/10/2007
We used this rub with Tri-Tip...it was amazing it gave it a wonderful taste. We used olive oil to make the rub stick and it also helps keep the meat from drying out. We will be using this rub again soon. Read More
(63)
Rating: 4 stars
07/26/2008
Good but not great. I halved the recipe to try out of a few different pieces of meat. I only used 1 tablespoon of black pepper and 1 tablespoon of cayenne (kids). I used about 3 tablespoon on a pork butt cooked on low in the crock pot for 9 hours and it really added nice flavor. I also tried this on chicken tenders on the grill not happy with the flavor on these. Read More
(39)
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Rating: 5 stars
09/09/2005
This was awesome. I used this on grilled chicken for some friends who helped with a roofing project. Even the guys pasted up the steak for the chicken everyone is still raving about it. Going to try it tonight on chicken with a sweet BBQ sauce over top.... Read More
(31)
Rating: 3 stars
09/16/2003
I really liked this rub but my husband thought it was over powering. Because we have a toddler (and I found out too late I didn't have any) I left the cayenne out. I won't make it again because my husband hated it but I would recommend you try it because I did like it. I found the flavor a little smokey and used it on steaks that I grilled. Read More
(26)
Rating: 5 stars
12/20/2003
Awesome...I've used this on steak chicken and pork so far. My boyfriend is on Atkins so we've been looking for ways to spice up some meat and this is a great combination. Read More
(23)
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