Spice Rub with Chili Mustard and Rosemary

Introduction

This dry rub combines chili powder, dry mustard powder, lemon pepper, dried rosemary, and sugar into a blend that lands sweet, sharp, salty, and hot at the same time. You can mix it in about 5 minutes and keep it on hand for grilled chicken, roasted vegetables, or batch cooking through the week.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 80

Ingredients

• 4 tablespoons chili powder
• ¼ cup (75 g) salt
• ¼ cup (35 g) dry mustard powder
• ¼ cup (40 g) lemon pepper
• ¼ cup (30 g) dried rosemary
• ¾ cup (140 g) turbinado or light brown sugar
• ¼ cup (40 g) cayenne pepper

Instructions

1. Combine all ingredients in an airtight container.

Variations

• Reduce the cayenne pepper to 2 tablespoons if you want a milder rub; the chili flavor stays in place, but the heat drops noticeably.
• Use light brown sugar instead of turbinado for a finer-textured rub that clings more easily to meat and vegetables.
• Pulse the dried rosemary in a spice grinder before mixing if you want a smoother blend; it distributes more evenly and sticks better to smaller cuts.
• Replace 1 to 2 tablespoons of the chili powder with smoked paprika for a deeper, smokier flavor that works well on grilled food.

Tips for Success

• Mix thoroughly so the cayenne pepper and salt are evenly distributed; hot spots happen when the blend is only stirred briefly.
• If the dried rosemary needles are long, crush them between your fingers before combining so the rub spreads more evenly.
• Use a completely dry airtight container; any moisture will make the sugar clump.
• Shake the container before each use, especially if the blend has been sitting for a while, since finer powders can settle.

Storage and Reheating

Store the rub in a clean, airtight jar or deli container in a cool, dark cupboard for up to 6 months. For longer storage, keep it in the refrigerator for up to 1 year or freeze it for up to 1 year in a tightly sealed container.

There is nothing to reheat. If you store it in the refrigerator or freezer, let the container come to room temperature before opening so condensation does not get into the rub.

FAQ

How much rub should you use per pound of meat?

Use about 1 to 2 tablespoons per pound, depending on how heavily seasoned you want it. Start lighter on smaller cuts, since the salt and cayenne are assertive.

Is this rub very spicy?

Yes. The combination of chili powder and ¼ cup (40 g) cayenne pepper gives it a strong, direct heat.

Can you use this on vegetables?

Yes. It works well on potatoes, cauliflower, carrots, and corn; use a lighter coating than you would on meat so the salt does not take over.

Can you make the texture finer?

Yes. Grinding the dried rosemary and breaking up any larger sugar crystals gives you a more even, finer rub that coats food more consistently.