Martha Stewart All-Purpose Spice Rub

Martha Stewart all-purpose spice rub takes about 5 minutes and coarse salt, brown sugar and paprika to make a smoky, sweet and peppery dry rub for meat. Save this easy homemade barbecue seasoning for weeknight dinner, cookout or potluck gifts, because it's a no-cook pantry mix you can stir up in one small bowl.

Break up every clump of brown sugar with your hands as you mix, because the sugar needs to spread evenly through the salt and spices. Skip it and you get sweet pockets in one bite and plain salt in the next.

Martha builds one base mix and then shows how to swap the spices to make Southwestern, Indian or Mediterranean versions. That means one jar of salt, sugar and paprika turns into three completely different rubs depending on what you stir in.

Martha Stewart All-Purpose Spice Rub

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking timeminutes

Calories

15

kcal

Coarse salt, brown sugar and paprika blend into a gritty, sweet-smoky rub that clings to meat. Mixing it by hand keeps the sugar from clumping, and the jar keeps for months.

Ingredients

• 1/3 cup coarse salt
  

• 1/4 cup packed light-brown sugar
  

• 1/4 cup paprika
  

• 2 tablespoons ground black pepper
  

• 2 tablespoons dried oregano
  

• 2 tablespoons dried thyme leaves
  

• 1 tablespoon cayenne pepper (optional)
  

• Cumin
  

• Coriander
  

• Chili Powder
  

• Turmeric
  

• Curry powder
  

• Ground ginger
  

• Cardamom
  

• Dried tarragon
  

• Marjoram
  

• Rosemary
  

• Dill or basil
  

Directions

• Mix the base rub: Combine 1/3 cup coarse salt, 1/4 cup packed light-brown sugar, 1/4 cup paprika, 2 tablespoons black pepper, 2 tablespoons oregano and 2 tablespoons thyme in a small bowl. Add 1 tablespoon cayenne if you want heat, then use your hands to break up the sugar.
• Make a Southwestern rub: Stir all the base ingredients together in the bowl, with the cayenne included. This version is smoky, salty and a little spicy.
• Try an Indian rub: Replace some of the paprika with cumin, coriander and chili powder. That gives the mix a warmer, earthier flavor.
• Try a Mediterranean rub: Replace some of the oregano and thyme with turmeric, curry powder, ground ginger and cardamom. The result is golden and fragrant.
• Go herbal: Replace some or all of the oregano or thyme with dried tarragon, marjoram, rosemary, dill or basil. Leave out the cayenne pepper for a milder, herbier rub.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Pyrex 2-cup glass measuring cup, Ball regular mouth mason jars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does homemade spice rub keep?

Keep it sealed in a jar or airtight container in a cool, dark cupboard, and it stays good for up to 6 months. Heat and light fade the herbs, so skip the shelf above the stove. After that it is still safe, but the flavor gets weak.

Can I make this rub without cayenne pepper?

Yes, the cayenne is optional in the base mix. Leave it out for a milder rub, which also works better for kids or mixed company. You can always sprinkle a little extra on your own portion.

What can I use this all-purpose spice rub on?

It works on chicken, pork and ribs, and the sweet-salty balance suits anything headed for a grill or smoker. Pat the meat dry first so the rub sticks. Rub it in well before cooking.

Can I swap the dried herbs for other ones?

Yes. Trade some or all of the oregano and thyme for dried tarragon, marjoram, rosemary, dill or basil, and skip the cayenne. Use dried herbs rather than fresh, since moisture would clump the mix and shorten its shelf life.

Why does my rub clump together?

The brown sugar is the usual cause, since it holds moisture and sticks in lumps. Break it up with your hands while mixing, and keep the jar tightly sealed. If it clumps later, shake or stir it before using.