Our Killer Dry Rub Recipe
From chicken to ribs to even hummus and ice cream, this is a spice blend to die for.
Teresa Karolewicz, our deputy recipe editor, is known for having a heavy hand with the pepper mill. She’s big on using it to season everything from her morning yogurt to her famous popcorn. This spice rub of hers is a little bit of kitchen voodoo. It comes together quickly, can be used on almost anything, and lasts, well, not forever but for a good long time. It strikes a balance between bitter, savory, and sweet and can make anything from steak and fish to cream cheese explode with flavor.
Teresa’s Killer Dry Rub Recipe
Makes 3 tablespoons
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon ground espresso
1 teaspoon coconut sugar, optional
¾ teaspoon flaked sea salt, such as Maldon, optional
1. Make the spice rub
In a small bowl, combine the spices. If using, stir in the coconut sugar; then, use your fingers to crush the flaked sea salt, if desired, and stir into the spice blend.
Sprinkle on whatever. Store in an airtight container (for 3 to 4 months).
Nutrition per serving: Calories: 15, Protein: 1g (2% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 0mg (0% DV), Carbohydrates: 3g (1% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.