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    It’s All About the Rub

    Published September 12, 2011. This post may contain affiliate links. Please read my disclosure policy.

    If you love barbecue and huge flavors the way I do, you will know that it’s ALL in the rub of seasonings and spices. I think my favorite aspect of rubs is that you can fine tune it to whatever it is you are making. What I mean is, you can make Latin style Rub, an Asian rub, Mediterranean style rub, I mean literally there is so much you can do and most of the time you probably already have the dry spices sitting in your cupboards. Think about it for a second… Have you ever had a steak with a little salt and pepper? And then have you had a steak with a delicious rub of Italian herbs salt and pepper?! Yeah a world of difference. At times rubs can be a little expensive because they will involve so many different spices and herbs, but don’t forget, unless you are cooking for an army every night these rubs should last you quite a long time. For instance, I make 2 cups of a Spanish rub maybe once every 8 months, they really last a while. Now the hard part for you is to figure out what you like and simply make it. I have 6 or 7 different stlye rubs that I came up with and really work well, I get a lot of compliments on the flavors of the food and so will you. Below is a Rustic rub that I use on grilled beef and chicken and it is super tasty! If you have any food related questions connect with me at or at

    Rustic Rub

    • 1 tablespoon of dry thyme
    • 1 tablespoon od dry oregano
    • 1 tablespoon of chili powder
    • 1 tablespoon of granulated garlic
    • 1 tablespoon of onion powder
    • 1 tablespoon of cumin
    • 1 teaspoon of paprika
    • 1 teaspoon of cayenne
    • 1 teaspoon of red pepper flakes
    • 1 teaspoon of cracked black pepper
    • 3 tablespoons of Kosher salt


    1. Add all ingredients to a large bowl and mix thoroughly. Once combined store in an air tight mason jar.