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Make Your Own Dry Rub Recipe - Spice Mixes of the World #51
May 01, 2015

How to Make Your Own Dry Rub and Add Fab Flavours and Aromas to Your Grilled and Fried Food


1st May 2015 -- Issue #50

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Dry Rub Recipe

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Dry Rub Recipe

This dry rub is super easy to make, very versatile and will add fab smoky flavours and mouthwatering aromas to all your meat whether you're grilling, frying or slow cooking.

Ingredients: (makes about 9-10 tbsp)

4 tbsp coriander seeds
2 tbsp smoked paprika (or regular paprika)
2 tbsp dried rosemary
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp dried marjoram
4 tsp cumin seeds
4 tsp black peppercorns
2 tsp mustard powder
2 tsp onion powder
2 tsp sea salt

tbsp = tablespoon
tsp = teaspoon


  • Grind the coriander, cumin, peppercorns, rosemary and saltĀ 

  • Add to a bowl

  • Add the mustard, onion, garlic, paprika and chili powders and combine

  • Finally, crumble in the dried marjoram and combine again

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: Toasting the coriander, cumin and peppercorns prior to grinding will add even more flavour to your finished blend.

See further down the page for tips on toasting and grinding ingredients.

Click here for a large collection of my other dry rubs.

Spice Magic - Recipe Book

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

Click For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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Until Next Week,

Jason -

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