Pantry Basics: Basic Spice Rub

*Updated to use less sugar*

I had read about Spice Rubs for years before I tried one. I thought, "Why bother? I'll just sprinkle on some spices as I'm cooking." But once I tried it, it's become a "pantry basic."

Why? It simply makes lots of things taste better. It brings them "up a notch" to quote a famous person. And I love having it in the cupboard, ready to go at a moment's notice.

There are probably dozens (hundreds?) of recipes out there for basic rubs which can be customized to highlight specific regions (Southwestern, Indian, Mediterranean, etc.). The one I use most often I made by culling ingredients from a Martha Stewart recipe and a magazine clipping I have. It's very simple:

Pantry Basic Spice Rub

• 1/4 c. kosher salt
• 2 T. brown sugar
• 2 T. paprika
• 2 T. dry mustard
• 2 T. black pepper
• 2 T. dried oregano
• 2 T. dried thyme
• 2 tsp. Old Bay seasoning (optional, but I love the flavor)
• 1 tsp. to 1 Tb. cayenne pepper (adjust for personal taste)

1. Combine all ingredients, using a spoon to break up the sugar.
2. Store in an airtight container for up to 6 months.

How do I use this rub? Let me list the ways!

• Rub on meats before baking or grilling. Add a sauce at the end, or not.
• Sprinkle on cut potatoes before roasting or grilling.
• Add to ground meat when making burgers (amazing).
• Sprinkle on vegetables before roasting or grilling.
• Sprinkle on freshly steamed vegetables.

I'm sure there are more ways to use this, but I'm sure you get the idea. Don't be like I was- be open to the concept of a "dry rub" and see if you don't find that this becomes a pantry basic for you, too!

-Jami