Skip to main content
Epicurious
Cookbooks

Barbecue Rub

Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.

Recipe information

  • Yield

    makes 2 cups

Ingredients

1 cup chili powder
3 tablespoons paprika
3 tablespoons finely chopped fresh thyme
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon cayenne pepper

Preparation

  1. Place all the ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsAmericanThymeHerbs & SpicesPaprikaDairy FreeNut FreeGluten FreeKetoVeganVegetarianQuickEasyMake AheadCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.