Monica's favorite gear for making 14-Spice Dry Rub Mix
This is the perfect size jar for storing the dry mix. Great for gift giving, too
This workhorse is the #1 recommendation of Cooks Illustrated's Test Kitchen. I use my food processor almost daily--don't know how I'd cook without it. It takes seconds it evenly mixes the 14 spices for this dry rub.
These full size sheets work with both laser and ink-jet printers. Print a sheet of labels, cut them apart, and adhere them to jars for a polished finishing touch. (This is a great price for sticker sheets--they cost 75% less than what I've found in stores.)
I have two sets of these versatile, durable pans; they get used frequently. I used the large one in this recipe. The lids are great for stacking and storing.
These pre-cut sheets are so convenient! They fit perfectly inside the half sheet baking pans and prevent sticking.
Also available: Silpat non-stick mat

14-Spice Dry Rub Mix

For seasoning chicken, pork, or beef, and great for gift giving.


14-Spice Dry Rub Mix

By Monica              Makes 1-3/4 cups
14-Spice Dry Rub Mix

This is a versatile rub that is sweet, savory, and spicy, all in one blend. It's great on chicken, pork, or beef, on the grill or in the oven or slow cooker. It's also ideal for seasoning homemade barbecue sauce and pulled pork or chicken.

Ingredients
  • 1/2 cup dark brown sugar
  • 1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version)
  • 1/4 cup paprika (sweet Hungarian)
  • 1/4 cup smoked paprika (Spanish)
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon celery salt
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon rubbed dried sage
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground cloves

Directions
Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container.

TO USE:  Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.

VARIATIONS:
--For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper.
--For a sweeter blend, increase the allspice, cloves, mace, and brown sugar.
--For a smokier blend, omit the sweet paprika and substitute all smoked paprika.


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Here is a recipe for a versatile, all-purpose dry rub that is delicious on chicken, pork or beef. It's the main seasoning in my Slow Cooker Pulled Pork. I also use it on ribs--either in the oven or on the grill.

When you keep this spice mix on hand, it adds a complex combination of flavors to meats and sauces in a jiffy. It is all that's needed to season my homemade barbecue sauce.  Learn how in my post 3 Barbecue Spice Recipes--Sweet & Tangy, Spicy, and Smoky.

This dry rub mix makes a big enough batch that you can keep it on hand for jazzing up your meat at the last minute. It is super easy--just mix a bunch of spices together, and you're done. This recipe combines spices with dark brown sugar. (The sugar adds flavor, and promotes browning.) It's sweet, savory, and spicy all in one blend. 

Here are the 14 spices and seasonings used in this recipe:

  • seasoned salt
  • garlic powder
  • onion powder
  • sweet paprika
  • smoked paprika
  • chili powder (mild, medium, or hot)
  • celery salt
  • black pepper
  • sage
  • cumin
  • cayenne
  • allspice
  • cloves
  • mace

If you don't have all 14 of these spices, don't stress about it. An 11- or 12-spice blend will be good, too. Use the quantities of each ingredient as a guide to their importance in the mix. The seasoned salt and paprika are the largest quantities of any of the ingredients, so I don't recommending eliminating those. But the small amount of cloves and mace could be eliminated without significantly effecting the taste of the blend.

  • What is MACE? This is not the same mace that is in an aerosol can and used to defend yourself against muggers. That kind of mace definitely has no place in a dry rub recipe! The spice form of mace is made from the dried fleshy covering of the nutmeg seed. It is a sweet spice that is compatible with spices like cinnamon, ginger, cloves, allspice, and nutmeg. You'll also find mace in my pumpkin pie spice mix recipe.

It's easy to customize this mix to please your palate.

  • For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, or black pepper. 
  • For a sweeter blend, increase the allspice, cloves, mace, or brown sugar. 
  • For a smokier blend, omit the sweet paprika and substitute all smoked paprika.

Makes a great gift! This spice mix is easy to make and have on hand for gift giving. It's long shelf life makes it particularly convenient. I've made labels you can attach to gift jars; you'll find them further down in this post.

Step-by-step photos for making
14-Spice Dry Rub Mix:

Step 1. Assemble the ingredients: See the spices listed above. Plus you need dark brown sugar. You can use light brown sugar, but the dark version has a richer flavor.

ingredients

 

Step 2. Spread out the brown sugar on a baking sheet and let it dry for 1-2 hours. This will prevent the mix from clumping.  I line my pan with parchment paper to prevent sticking and make it easy to transfer the sugar to the mixing bowl. Or, you can use a silpat mat, if you have one.

view on Amazon:   

brown sugar

 

Step 3. Combine all ingredients in a food processor for a quick and thorough way to make this mix. (Or, you can sift everything into a bowl and whisk until well combined.)

view on Amazon: 14-cup food processor --rated #1 by Cooks Illustrated Test Kitchen.

spices in fp

 

Step 4. Pulse until well mixed.

spices mixed

 

Step 5. Store in an airtight jar or container.

in jar

To use this dry rub mix, sprinkle it on all sides of the meat (chicken, beef, or pork). If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Cook the meat on the grill, in the oven or slow cooker, or fried in a pan, according to your preference.

For a saucier coating on your meat, brush it with barbecue sauce during the last 5-10 minutes of cooking time. 

View 3 Barbecue Sauce Recipes --Sweet & Tangy, Spicy, or Smoky

w. barbecue sauce

 

This mix makes a great gift!

14 spice dry rub

Download printable gift tags

Print a sheet of these tags for adding the finishing touch to gift jars. It includes easy instructions for using this mix. I use mason jars for mine.  

view on Amazon: 1/2-pint mason jars

To use the tags:

  • Print these on card stock, cut them out with scissors, punch a hole in the corner, and hang them from a ribbon or string. 
  • Print them on sticker paper and stick them to your gift. Or, stick them on with tape.

view on Amazon:  sticker paper sheets for printer 
(economically priced at 75% less than most stores)

If you don't have a printer or specialty papers, you can have a store with printing services download and print them for you.  

To download and print a full sheet of tags,
simply click on the image below.

dry mix tag image.png

You can read my tips for making a big batch of this mix for giving multiple gifts in my post: No-Cook Dry Mixes Make Easy Gifts From Your Kitchen

Make it a Yummy day!

Monica

The14-spice dry rub mix is used in these 2 recipes:

Slow Cooker Pulled Pork--Low Fat, Easy, & Delicious
IMG_9740thumbnail.jpg

3 Barbecue Sauces--Sweet & Tangy, Spicy, and Smoky
IMG_9901_thumbnail.JPG

Link directly to this recipe Print this recipe
14-Spice Dry Rub Mix
By Monica              Servings: Makes 1-3/4 cups
Ingredients
  • 1/2 cup dark brown sugar
  • 1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version)
  • 1/4 cup paprika (sweet Hungarian)
  • 1/4 cup smoked paprika (Spanish)
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon celery salt
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon rubbed dried sage
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground cloves
Directions
Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container.

TO USE:  Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.

VARIATIONS:
--For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper.
--For a sweeter blend, increase the allspice, cloves, mace, and brown sugar.
--For a smokier blend, omit the sweet paprika and substitute all smoked paprika.
Print this Recipe   Share this Recipe



Posted on Wednesday, December 29th, 2010








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