14-Spice Dry Rub Mix
This is a versatile rub that is sweet, savory, and spicy, all in one blend. It’s great on chicken, pork, or beef, on the grill or in the oven or slow cooker. It’s also ideal for seasoning homemade barbecue sauce and pulled pork or chicken.
Ingredients
  • 1/2cup dark brown sugar
  • 1/4cup seasoned saltreduce to 1/8 for low-sodium version
  • 1/4cup paprikasweet Hungarian
  • 1/4cup smoked paprikaSpanish
  • 1tablespoon Garlic Powder
  • 2teaspoons onion powder
  • 1tablespoon celery salt
  • 2tablespoons chili powder
  • 2tablespoons black pepper
  • 1tablespoon rubbed dried sage
  • 1teaspoon ground allspice
  • 1teaspoon ground cumin
  • 1/4teaspoon cayenne
  • 1/4teaspoon ground mace
  • 1/8teaspoon ground cloves
Instructions
  1. Directions
  2. Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container.
Recipe Notes

TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it’s also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.

 

VARIATIONS: For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper. For a sweeter blend, increase the allspice, cloves, mace, and brown sugar. For a smokier blend, omit the sweet paprika and substitute all smoked paprika.