Be Well Kitchen: 3 Simple Dry Rub Spice Recipes

Spices and Spoons

I am always exploring ways to make it easy to prepare meals, and one of the simplest tricks is make a batch of different spice rubs that can used on fish, meat or chicken. Rubs can be made ahead of time and stored in the fridge for up to 6 months (remember to date the container) so don’t be afraid to double or triple the recipe.

Rubs can be spicy or “herby” and are a great way to impart flavor to foods. You can also turn them into a marinade by mixing some of the spice rub with a little extra virgin olive oil and lemon juice (these should be used right away).

To use the rub, simply rub the spice mix onto your food until it is lightly coated, cook right away or it can sit for a few hours covered in the fridge until you are ready to cook.

You will need about 1 1/2  to 2 teaspoons of dry spice rub for every pound of meat, fish or chicken.

Recipes:

All-Purpose Spice Rub Recipe: Makes about 3 Tablespoons

  • 1 teaspoon garlic powder
  • 1 teaspoon ground thyme
  • 3 teaspoons dried rosemary
  • 3 teaspoons dried oregano
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)

Blend well and store in an airtight container in the fridge

Cajun Spice Rub Recipe: Makes about 5 Tablespoons

  • 1 1/2 Tablespoons chili powder
  • 1/2 Tablespoon paprika
  • 1 Tablespoon mustard powder
  • 1 Tablespoon coarse salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper

Blend well and store in an airtight container in the fridge

It’s nice to rub a little extra virgin olive oil onto the fish, chicken or meat before using the rub.

Indian Spice Rub Recipe: Makes about 2 Tablespoons

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam marsala
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • Pinch of cayenne pepper
  • Salt to taste

Blend well and store in an airtight container in the fridge.

I like to drizzle a little lemon juice and olive oil before using the rub.

Sign up for my free weekly newsletter
And Receive The First Chapter Of My New Book

10 REASONS YOU FEEL OLD AND GET FAT
...and how you can stay young, slim and happy

  • lemonpie

    I love spice rubs and marinades, they make dinner and lunch ten times faster, yet boasting with flavor :) at the moment I am in love with herbs de provence.