Yield:
Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Directions
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In a small bowl, combine all the ingredients, using your hands to break up the sugar.
Southwestern Rub
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Replace some of the paprika with cumin, coriander and chili powder.
Indian Rub
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Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
Mediterranean Rub
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Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
Cook's Notes
Store in an airtight container, away from heat and light, up to 6 months.
