Dry Spice Rubs: What Are They and How Do I Use Them?

Dry spice rubs can be commercially-made or homemade mixtures of ground spices.  Chefs use them to boost the flavor of whatever they’re cooking.  All they do is rub some spice mixture on the uncooked meat, chicken or fish and then bake, grill or fry it as normal. 

In addition to varying the taste of whatever is being cooked, dry spice rubs are an excellent way to use up spices you have on hand and are ending their use-by date. 

Dry spice rubs normally contain at least five different ingredients, but depending on what you’re cooking the spices will vary.  For instance, my dry spice rub for Baby Back Ribs is made up of paprika, chili powder, salt, black pepper, cayenne and nutmeg. 

Experts say
that ground spices should be replaced yearly.  The older the spice, the less potent it becomes.  When my mother moved, she discovered small cans of spices she had bought 30 years earlier for 19 cents.  I convinced her to get new ones.

Popular dry spice rubs might include: salt, black pepper, sugar, cumin, coriander, garlic powder, paprika, ginger, nutmeg, chili powder, oregano, thyme, rosemary and cayenne pepper.  Pick 4 or 5 ingredients and in a bowl combine 1 teaspoon of each—except for cayenne pepper.  Use just 1/4 or 1/2 teaspoon cayenne unless you REALLY like hot food.  Use sparingly the first time to make sure you’re not overdoing it.

Chris Schlesinger and John Willoughby, co-authors of "Big Flavors of the Hot Sun: Hot Recipes and Cool Tips from the Spice Zone," devote a chapter to spice rubs and feature such combos as Middle Eastern Spice Rub, North African Spice Rub, Latin-Style Spice Rub and Spice Rub for Oily Fish.  Here is their recipe for Sweet Anise Rub, which they recommend for large cuts of meat or a whole chicken or turkey.    

Sweet Anise Rub – makes 1 scant cup

15 star anise

Seeds from 3 cardamom pods

1 teaspoon whole cloves

1/4 cup salt (for small cuts of meat reduce salt to 2 tablespoons)

1/4 cup freshly cracked black pepper

1/4 cup sugar

In a spice grinder or coffee grinder, grind together the anise, cardamom seeds and cloves until fine.

Place this mixture in a saute pan over medium heat and heat for 2-3 minutes, shaking fairly constantly to prevent burning.

Remove from the heat and add the salt, black pepper and sugar.  Mix well.  Cover and store in a cool, dark place.  This rub will keep for about 6 weeks.

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