Spice Rub…my go to seasoning

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Once in awhile I find a recipe that doesn’t quit, and this (5 ingredient) dry rub is just that (and more). I’ve found it’s not just amazing on steak (as originally intended), it’s also a great rub for meats such as chicken, pork chops, ribs – and a seasoning for ground meats. The recipe is celebrity chef Ann Burrell’s (ie Dry-Rubbed Rib-Eye). My batch is sized large…in fact 5 times the recipe, because I use it a lot. This way it lasts for months.

The ingredients are brown sugar, garlic powder, kosher salt, crushed red pepper flakes and Pimenton (smoked Spanish paprika). Pimenton is the dark red ingredientdon’t mistake it for or substitute it with regular paprika. The red pepper flakes were pulverized in a small spice grinder ($10).

I was a little skeptical about the amount of salt, so I cut it back by one third…and am glad I did. This rub has been my favorite go-to seasoning for a few years – I store it in a canning jar in my pantry or the freezer. No agent is used for clumping –  just stir it with a spoon to break it up as needed.

Darn good stuff!


My Go-To Spice Rub

(adapted from Ann Burrell’s, Dry-Rubbed Rib Eye)

Makes about 1 3/4 cups

1/2  cup plus 2 tablespoons kosher salt

1/2  cup plus 2 tablespoons brown sugar

1   tablespoon plus 2 teaspoons (pulverized) crushed red pepper flakes

1  tablespoon plus 2 teaspoons garlic powder

3  tablespoons plus 1 teaspoon pimenton (smoked Spanish paprika)


Combine all the ingredients in a bowl and stir well to distribute. Rub on ribs…or chicken (coated with a little olive oil), and bake or grill as desired. Sprinkle on ground meats such as turkey, beef and chicken while browning (for taco meat, etc.). For grilled steaks, rub the meat well, cover air-tight with plastic wrap and refrigerate for 2 hours prior to cooking. Let sit at room temperature for 20 to 30 minutes, and then grill as desired. Let the meat rest for 5 minutes…drizzle with a finishing oil (extra-virgin olive oil). Delicious!



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