Total Time
Prep 10 mins
Cook 20 mins

I found this recipe in the Kitchen section of Blueprint Magazine. I have used it over and over (original spices) and love it! Make sure you grill the unseasoned side of the meat first as the sugar can char quite easily!


  1. In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months.
  2. Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).
  4. Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
  5. Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
  6. Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.