While many of us will throw down $5 or more for a package of fancy grilling spice mixes, you can make the same thing at home — without the added chemicals and bizarre “natural flavorings” — for a fraction of the cost. These spice mixes can be used anytime of year and most kitchens already have all the needed ingredients.
1. The All-Purpose or “House” Mix
Restaurants everywhere have their own version of this, and it’s sometimes called a “bitch” mix. It’s typically a bowl of salt and pepper — maybe with a little garlic powder — that’s thrown around on everything. The same idea of a basic, unifying mix holds true for grilling and roasting meats and vegetables at home. A good House Mix can be added to and slightly altered to make every other spice mix in this article.
It’s best to pat the meat dry before you put on the spice rub. A lot of people like to cover it later with their favorite barbeque sauce, but sometimes I prefer just the smoky-salty-sweetness of the rub alone.
Serving Size: Able to coat about 1 lb. of meat.
In a small bowl, mix:
2 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. sugar
1/2 tbsp. salt
1 tsp. black pepper
Popular variations of the House Mix include….
2. The “Cajun” Mix
This is an American favorite and you can adjust the heat according to taste. It’s good on everything – from pork, chicken and beef to fish and vegetables. You can even add it to mayonnaise and vinegar for a dressing.
To the House Mix, add:
1 tbsp. ground mustard
1 tsp. oregano
1 tsp. thyme
1 tbsp. smoked paprika
1 tsp. Cayenne pepper
3. The “Tex-Mex” Mix
Another favorite for summertime barbeque-and a must for slow-roasts and pulled pork.
To the House Mix, add:
1 tbsp. ground mustard
1/2 tbsp. cumin
1 tbsp. ground Chipotle pepper
4. The “Chinese Barbeque” Mix
This rub works best if you marinade the meat in soy sauce for a full day, then pat it dry before you apply your rub. Add the following to the House Mix:
1 tbsp. turmeric
1/2 tsp. cinnamon
2 tsp. ground ginger
2 tsp. chili powder
1/2 tsp. ground anise
1/2 tsp. ground coriander
5. The “Middle Eastern” Mix
This one is an unconventional and severely overlooked spice mix in America. In Morrocco — which loves its barbeque too — it’s known as Ras el Hanout, or “House Spice Blend,” and it’s amazingly flavorful, especially in hotter weather. I highly recommend changing it up at least once this summer and giving it a shot. It’s a little more complicated, but you and your guests will notice the complex, aromatic blend right away. To the House Mix, add:
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground allspice
1 tsp. ground coriander
1/2 tsp. nutmeg
1 tbsp. turmeric
1/2 tsp. ground white pepper
1 tsp. Cayenne pepper
1/2 tsp. ground anise seeds
1/2 tsp. ground cloves
