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Spice Rubs

Updated on April 28, 2012

All of the spice rubs below will keep for up to 3 months when stored in a cool dark place.

They will make a great addition to your BBQ and friends and family will be amazed at the flavours created by you at home.

You can use them on all meats - Hot and Spicy goes well with beef, lamb and pork - Mediterranean goes best with fish and chicken while the Indian spice rub lends itself to all meats.

Cast your vote for Spice Rubs

Hot and Spicy BBQ Rub

2 tbsp Dried Chili Powder

2 tbsp Salt

2 tbsp Brown Sugar

1 tbsp Paprika

1 tbsp Dried Thyme

2 tsp Garlic Powder

1 tsp Ground Cumin

1/2 tsp Black Pepper


Combine all of the ingredients in a bowl and mixing together, spoon into a resealable air tight container.

Mediterranean Lemon Rub

1/2 cup Lemon Pepper

1 tbsp Dried Oregano

1 tbsp Dried Thyme

1 tbsp Dried Marjoram

1 tbsp Salt


Combine all ingredients in a bowl and mix together, spoon into a resealable air tight container.

Indian Spice Rub

2 tbsp Ground Cumin Seeds

1 tbsp Ground Coriander

1 tbsp Tumeric

2 tsp Ground Cardamom

1/2 tsp Garam Masala

3 tbsp Salt

2 tbsp Brown Sugar

1tsp Ground Cinnamon


Combine cumin, coriander, tumeric, cardamom and garam masala in a frying pan without oil and gently fry over a medium heat. Keep shaking the pan the until spices become aromatic, then transfer to a bowl to cool.

Stir in the remaining ingredients and mix them up well. Then spoon into a resealable air tight container.


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    • stephaniedas profile image

      Stephanie Das 5 years ago from Miami, US

      I'm bookmarking this!!! I loooooooooove spice rubs.

    • InTuneWithCooking profile image
      Author

      InTuneWithCooking 5 years ago from Australia

      They come in very handy and are easy to put together. I have put them into beautiful little jars, wrapped them up nicely and given them out as Christmas gifts over the years, along with a small bottle of "chili infused extra virgin olive oil" (also a easy to make). People love it.

    • stephaniedas profile image

      Stephanie Das 5 years ago from Miami, US

      Oh, that is a great idea. I might do that this winter. Do you have a hub on how to make the chili infused olive oil? I just got a bunch of chilis from the garden.

    • InTuneWithCooking profile image
      Author

      InTuneWithCooking 5 years ago from Australia

      I don't have a hub on it, but it's done by simply placing some good extra virgin olive oil into a sterile bottle along with a few dried red chilies (the small ones, nice and hot). That's it. Let it infuse for at least a week and you have a nice zingy oil.

    • stephaniedas profile image

      Stephanie Das 5 years ago from Miami, US

      Sounds easy enough! Thanks! -Steph

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