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Spicy Dry Rub Seasoning

Spicy Dry Rub Seasoning

It was important for me to post this recipe. Especially before the grilling season. This spicy dry rub seasoning is really tasty with any ype of meat.

I love my spices, and I did a little experimenting and made a few mixes myself until it was a perfect one. Yes, my spicy dry rub seasoning recipe is worth sharing with you guys.

I am working on all posts and step by step pics right now. Those pictorials are not as easy as they sound, ok, to be honest, I really do not like doing them because it takes so much time and patience.

However, with that being said I know how helpful, they are so I am trying to put them together.

For this one, you really do not need step by step pics because you just combine everything together and mix, then store.

I hope you enjoy it as much as my family and I do. 
Happy Weekend!!!! 

Spicy Dry Rub

Spicy Dry Rub

Yield: Makes 2.25 cup,s around 500g
Prep Time: 10 minutes
Total Time: 10 minutes

Simple and easy recipe for Spicy Dry rub for pork, chicken or beef. It is also perfect to flavor your roasted potatoes.


  • 1/4 cup kosher salt, finely ground
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/2 cup paprika
  • 3 tablespoons sugar
  • 2 tablespoons mustard powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons red chili pepper flakes
  • 2 tablespoons dry rosemary
  • 2 tablespoon dry thyme


Mix all the ingredients together.

Store in a jar with a lid or in the container with fitted lid.


  • In case of expiration date: It never lasted long to be old, but I would say it is good for about 6 months, as long as you leave it in a place where you leave your other spice mixes. Keep it at the dry place: cabinets, pantry, etc., in an airtight container. I keep a lot of my spices in the freezer to keep fresh. Whole spices can be stored in the freezer for up to three years and ground spices for up to six months. Do not store small amounts of spices in the fridge or freezer, as this will trap humidity once it's opened. I will leave that up to you.
  • It is good for pork, beef, chicken, fish. I even used it on my eggs and potatoes. It is a bit spicy but bearable.
  • Use 1 teaspoon to taste, depending on, what are you using it for, you can always adjust, Remember you can add more but it is hard to take away.
  • If I am using on my sunny side up eggs, I just sprinkle a pinch or two, but on a steak or a chicken, I use few teaspoons. It really depends on your taste. It is a very delicious rub or spice mix. It gives you tons of flavor.

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