As Chief Food Director of the Good Housekeeping Test Kitchen, I'm always looking for simple ways to deliver big flavor. My team and I spend our days developing and testing recipes, and one lesson comes up again and again: Sometimes the smallest amount of ingredients makes the biggest difference. That's exactly why I love spice rubs—a little goes a long way.
A great spice rub is one of summer's easiest flavor makers. Most often made from a blend of salt, spices, dried herbs, and sometimes sugar, a rub is sprinkled or massaged directly onto food before grilling, where it forms a flavorful crust as it cooks. While rubs are most commonly used on steaks, ribs, pork chops, and chicken, they can do much more—think shrimp, tofu, vegetables, dips, and even cocktail rims and fun popcorn.
Like any great recipe, the key to success is balance. Dried spices and herbs bring flavor and character, salt and sugar enhance them, and citrus zest can add a hit of brightness. Once you start mixing, you'll find the possibilities are nearly endless.
Below, you'll find some of our favorite flavor combinations, but don't be afraid to make them your own. Craving more heat? Add cayenne, hot paprika, or crushed red pepper. Want a bolder spice profile? Adjust the proportions until you find your perfect blend.
Most rubs can be stored in an airtight jar at room temperature for several weeks (just add fresh zest before using), making them an easy, ready-to-go flavor booster for anything headed to the grill.
Let’s Get Mixing
In a small bowl, stir together all ingredients for the rub of choice. Store in an airtight container at room temperature for up to 3 months. If your rub includes citrus zest add just before using and use your fingers to rub zest into the spices.
To use: For every 1 pound of meat, fish or vegetables, sprinkle or pat with 2 tablespoons of rub before cooking.
Curry Lime Rub
Warm curry spices and bright lime zest create a vibrant blend with citrusy lift and earthy depth. It's especially delicious on chicken, shrimp, and grilled vegetables.
2 tsp. curry powder
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. lime zest
Sweet Smoke and Spice Rub
A balanced blend of smoky, sweet, and savory flavors, this rub delivers classic barbecue character without overwhelming the food. Use it on steaks, pork chops, chicken, or grilled potatoes.
2 Tbsp. chili powder
1 Tbsp. light brown sugar
2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground cinnamon
Garlic Fennel Rub
Garlic, thyme, and mustard pair with subtly sweet fennel seed for a savory, herb-forward seasoning. Try it on pork, chicken, zucchini, or tomatoes headed for the grill.
1 Tbsp. fennel seeds, crushed
2 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. mustard powder
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. lemon zest
All Purpose Rub
Chili powder, cumin, and a hint of cinnamon combine for bold flavor with just the right amount of smokiness. Sprinkle it on everything from ribs and burgers to corn, green beans, and red onions.
6 Tbsp. chili powder
2 Tbsp. ground cumin
1 Tbsp. dried oregano
1 1/2 tsp. kosher salt
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
Herby-Mustard Rub
Oregano, thyme, sage, coriander, and tangy sumac come together in a bright, Mediterranean-inspired blend. Try it on chicken, lamb, fish, and grilled vegetables.
6 Tbsp. dried oregano
2 Tbsp. dry mustard
2 Tbsp. ground coriander
1 Tbsp. sumac
1 Tbsp. dried thyme
1 Tbsp. dried sage
1 1/2 tsp. kosher salt
1 1/2 tsp. kosher salt
Chesapeake Style Rub
Bay leaf, celery seed, paprika, and warm spices give this rub its signature coastal flavor. Reach for it when seasoning seafood, or try it on zucchini, squash, asparagus, and green beans.
16 bay leaves, finely crushed (2 tsp.)
1 Tbsp. paprika
1 Tbsp. kosher salt
2 tsp. celery seed
1 tsp. ground ginger
1/2 tsp. ground mustard
1/8 tsp. ground nutmeg
Flavor Starts Here
These easy recipes show just how versatile homemade spice rubs can be—from barbecue classics to unexpected snacks and sips.
