14-Spice Dry Rub Mix

( 4 out of 5 )
Save Recipe DryRub_slider
  • 2 1/2 cupsYield
  • 15 mPrep Time
  • 0 mCook Time
  • 15 mReady In
Print Recipe

“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. 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.)



  • 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.

Leave Comment

Your email address will not be published. Required fields are marked *


Lost Password