Tuesday, December 18, 2012

What I'm Giving: All-Purpose Spice Rub

Okay -- this is an easy one. But I think it still looks pretty impressive all dolled up with a ribbon and a label. This all-purpose rub can be used to spice up beef, pork, poultry, or seafood dishes. Or, if meat's not your thing, you could use it to flavor a plateful of roasted vegetables -- or add a little spiciness to a rice or quinoa dish -- yum!

All-Purpose Spice Rub (printer-friendly version)
makes about 1 1/4 cups

1/4 cup kosher salt
1/4 cup packed light brown sugar
1/4 cup paprika
1 tablespoon ground black pepper
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon ground ancho chile pepper [optional]

1. In a small bowl, mix together all of the ingredients, being careful to incorporate the brown sugar evenly into the mixture.
2. Store in an airtight container until ready to use. If stored in a dark spot away from the heat, this seasoning should remain fresh for up to six months.

(adapted from this Martha Stewart recipe)


  1. Susan - I am totally going to give this as gifts next year! And the body scrub, too. What great ideas! Can you share the specific containers you used and where you got them?

  2. Hi Sarah - Thanks for reading! : ) I just used an 8-oz canning jar (this one is a "quilted jelly jar," I believe) for the spice rub and a small 8-oz (I think) canister with lid for the body scrub. The canning jars came from Wal-mart (though you could probably find them in any grocery store or Target) and the canister with the attached lid came from World Market. (Love that place!)


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