How to Make a DRY Rub for BBQ

by John the Basque

Works for Chicken, Beef, Fish or Pork.

Supplies

  • ½ Teaspoons dried basil leaves
  • ¼ Teaspoons Cayenne chili ground
  • 1 Teaspoon Sweet Paprika ground
  • 1 Teaspoon Smoked Spanish Paprika
  • ¼ Teaspoons celery seed
  • ¼ Teaspoons Chinese Five Spice Powder
  • 2 Tablespoons Coriander seed lightly toasted
  • ½ Teaspoons Ginger powder
  • 1 Teaspoon Lemon Pepper
  • ½ Teaspoons Marsala powder
  • ½ Teaspoons coleman's mustard powder
  • ½ Teaspoons Oregano
  • 2 Tablespoons Rosemary leaves dried
  • ¾ Teaspoons Thyme leaves dried
  • ¼ Cups Old Bay Seasoning
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Food Processor or mini processor
  • 2 Empty spice jar
  • 1 Funnel
  • Instructions

    Step 1

    1. Combine in Processor or mini prep whole leaf or seed spices & herbs first. Rosemary, Thyme, Coriander & celery seed 2. Process or grind until a coarse powder.

    Step 2

    Add remaining spices and process till you have a fairly even consistancy.

    Step 3

    Pour spice blend on to a stiff, but flexible plastic sheet for easy transfer to jar or funnel on jar. I used a large glossy magazine for years till the right bit of plastic came along.

    Step 4

    Pick a spice jar with large holes on the dispensing top.

    Step 5

    Pour the mix into your funnel and/or into the jar till full.

    Step 6

    Ready for the Grilling season.