14-Spice Dry Rub Mix


“If summer had one defining scent, it’d definitely be the smell of barbecue.” – Katie Lee

The Yummy Life has long been one of my favorite cooking blogs.  Monica Matheny offers hundreds of great recipes but, even better, she offers instructional photo tutorials and promptly responds to visitors questions and comments. Now Monica has provided me with my “go to” barbecue rub which is also one of the ingredients in her homemade barbecue sauce recipe which I’ll be posting soon.

This recipe combines spices with dark sugar and Adobo powder (a Mexican spice blend).  The sugar adds flavor, and promotes browning.  It enhances the taste of pork, beef, chicken or venison.  Overall,  it’s sweet, savory, and spicy all in one blend. I adapted this recipe from Monica’s at TheYummyLife.com after making just a few subtle changes. (Note – I used Turbinado sugar instead of dark brown sugar, nutmeg instead of mace, Cajun seasoning instead of cayenne and I added Adobo powder.)


  • 2/3 cup turbinado sugar (or 1/2 cup dark brown sugar)
  • 1/4 cup seasoned salt
  • 1/4 cup paprika (sweet Hungarian)
  • 1/4 cup smoked paprika (Spanish)
  • 2 T chili powder
  • 2 T black pepper
  • 1 T garlic powder
  • 1 T celery salt
  • 1 T rubbed dried sage
  • 2 tsps onion powder
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 1/2 tsp Adobo powder (Mexican spice blend)
  • 1/4 tsp Cajun seasoning (or cayenne pepper)
  • 1/4 tsp ground nutmeg (or mace)
  • 1/8 tsp ground cloves


Sift all the ingredients into a medium bowl and whisk them until well mixed.  Store in a ziplock bag or other airtight container.

To use:  Sprinkle the dry rub mix on all sides of the meat and gently rub it in … if you’ve applied a binding agent (such as honey mustard) to the meat, then carefully pat the dry rub mix over the wet coating.



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