Spicy Dry Rub

It’s hard to judge the tastiness of a rub because it’s not like you just … eat it. You know? But after using it on a pork butt roast, I am fairly confident that I can accurately judge the taste. And I would categorize it as awesome. I patted this rub all over my pork butt and then roasted it for a few hours. The rub got singed into the outside of the roast and the though the roast itself was delightful, the best part about it was the parts of the roast crusted with this rub. I just couldn’t get enough of it!

The rub couldn’t be easier to make. Just mix the ingredients together and store in a jar until you’re ready to pat it onto your meat.


  • 4 tsp. dried rosemary, broken
  • 4 tsp. dry mustard
  • 2 tsp. onion powder
  • 2 tsp. ground cumin
  • 2 tsp. ground turmeric
  • 2 teaspoons paprika
  • 1 ½ tsp. sea salt
  • 1 ½ tsp. dried garlic
  • 1 ½ tsp. ancho chili powder
  • 1 tsp. ground cayenne pepper
  • 1 tsp. dried thyme
  • 1 tsp. freshly ground pepper


Combine all ingredients in a bowl and mix well. Makes about 1/2 cup. Store in a glass jar or other airtight container if not immediately using.

Recipe rating: 

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