14 – spice rub

As promised, here is the 14-spice rub. Following this recipe will yield about 2 cups (enough to rub three or four steaks). If you don’t have all of the ingredients on hand, you can always “wing it” and try something new by adding your own choice spices to the mix. I’ve found that adding lime juice gives it a nice tangy feel.

You can make a basic rub with just about any spice, but three must haves are brown sugar (dark or light); chili powder; and paprika (smoked is always good). From there you can build your own with what you have on hand.

Have some fun with it.


1/2 cup dark brown sugar
1/4 cup seasoned salt
1/4 cup paprika
1/4 cup smoked paprika
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

Simply combine all of the ingredients/spices and pack onto the meat. If you are uncomfortable with that because of the spices falling off the meat you can add in a tablespoon of olive oil, or like I do, add in the juice of one lemon. That moisture will help the rub stick to the meat better. And don’t forget to let the meat come to room temperature before you cook it.

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