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
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.