Easy and tasty this Spice Rub Recipe takes only five minutes to make and adds big delicious flavor for pork, seafood, chicken or beef! It’s a versatile seasoning that is simple to store in a jar in your pantry
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Easy Spice Rub
I’ve been using this rub for years, but never put it on paper. When Mom was here we made it a couple of times and now I finally have it written down to share with you!
You’re going to seriously love this recipe!
BBQ Spice Rub
I really love making my own seasoning mixes – my Montreal Steak Seasoning Recipe is the BEST I’ve ever tried! I mix it up every six weeks or so. It’s got great flavor whether you’re using on steak, chicken or even a sprinkle in pasta salad adds great flavor!
Have you ever tried making your own? It’s so simple, I hope you give it a try!
What is a dry rub?
A dry rub is a mix of spices and herbs blended together. Spices can be toasted (or not). They are combined together, mixed and stored until ready to use.
Why make your own seasonings?
- It’s easy to do with ingredients you have on-hand.
- Cost! It’s a ton cheaper than buying the pre-made mixes.
- No preservatives, you control the ingredients!
- It’s not all sodium – you control the spice levels.
- It won’t be too spicy or too blah because you can make it to your preference!
- My best reason? It tastes 100 times better than store-bought!
Easy Spice Rub
Ingredients for Spice Rub
- Cumin – for
warm, earthy flavor.
- Toasted Sesame Seeds – with a subtle nutty flavor they bring a slight crunch to the rub.
- Red Chili Powder – for fruity heat
- Turmeric – mildly aromatic, it’s a mixture of ginger and orange
- Oregano – pungent and earthy, it adds depth to this rub.
- Sumac – tangy and lemony, without the tartness!
- Salt – to balance and enhance the flavors!
Simple enough to make right? You got this!!
Now there are a
- No turmeric? Your best substitute would be dried ginger. It will change the taste of the rub a bit, but if you don’t want to buy a spice you may not use again just substitute with dried ginger. What I love about turmeric is the bright yellow beautiful color!
- No Sumac? Substitute lemon pepper seasoning. Again this will change the flavor a bit but I’d hate for you to be purchasing spices and seasoning you don’t ordinarily use.
Make this. Use it. Love it! I know we do!!!
Spice Rub Recipes
How to store the dry rub?
What is the best way to store the mix? A small glass jar with a screw top lid or Tupperware type container. Kept in a cool, dark they will last longer.
More homemade spice blends from the blog!
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Measuring Spoons – they are easy to measure with and the shape fits right into spice jars – love that!!
When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Chef’s Blend Spice Rub Recipe
- 1 tbsp cumin
- 1 tbsp sesame seeds
- 1 tbsp red chili powder
- 1 tbsp turmeric
- 1 tbsp oregano
- 1 tbsp sumac
- 1 tbsp salt
- Add the sesame seeds to a dry skillet over medium/low heat. Shake frequently and toast the seeds until golden brown. When you smell them toasting – good chance they are done! Do not let them burn (turn black) remove from the skillet as soon as they are toasted as if you leave them in the skillet they will continue to cook.
- Combine the ingredients and mix together well.
- Store in an airtight container. For use on chicken, seafood, pork or beef. Enjoy!