Fool-Proof Spice Blends to Wow Your BBQ Guests

While I’m a firm believer in letting meat shine on its own, there’s no denying that a well-crafted spice rub can elevate your grill to new heights. In this article, I’ll share some of my favorite BBQ spice rubs, as well as useful tips for creating a unique one of your own!

Tips for Creating a Spice Blend

Here are some of my best tips to create unique spice blends that can turn a mediocre grill into a meal that keeps your guests asking for seconds, thirds, and even fourths!

Fresh Spices Give the Best Flavors

Store-bought ground spices are convenient, but they simply don’t compare to fresh spices.

Ground spices lose their potency (freshness) at three to six months due to exposure to oxygen.

They don’t go bad (unless contaminated by external sources due to improper storage and handling) but their flavor dulls so significantly that you might as well not use them.

It’s always best to buy whole spices and grind them at home with a mortar and pestle or spice grinder. Grind just as much as you need or enough to last about a month.

Spices Need to Match the Type of Meat

Different cuts and types of meat pair well with different spice profiles.

Thyme, rosemary, and paprika, for instance, pair beautifully with lamb and pork, while beef shines with bolder spices like pepper, chili powder, and cumin.

For chicken and fish, you want to highlight their natural delicate flavors with spices like lemon pepper, dill, or a citrus-infused blend. These spices complement rather than overpower the inherent taste of chicken and fish.

Use Spices That Complement Each Other

Some spices complement each other better than others.

For example, warm and savory spices like coriander, cumin, and paprika work astonishingly well together. The same is said with ginger and red pepper for that little boost of heat to a dish.

Here are some spices that work nicely with each other:

• Dill: Cardamom, basil, ginger, garlic, parsley
• Mustard: Cardamom, cinnamon, cloves, cumin, turmeric
• Paprika: Bay leaves, chili, parsley, basil, tarragon, chili
• Rosemary: Garlic and parsley
• Cumin: Cayenne, coriander, saffron, garlic, and cinnamon

Balance Is Key

When making a spice rub, you don’t want one flavor overpowering another.

Everything should be balanced.

You can achieve balance by starting with a base of neutral spices like pepper, salt, and garlic powder, then gradually adding in other flavors to taste.

Unique Spice Blends to Try On Your BBQ

Now that you know the basics of blending spices, here are some of my favorite blends to try out:

Classic BBQ Spice Rub

• ¼ cup paprika
• ¼ cup brown sugar
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon salt
• ½ tablespoon chili powder
• ½ tablespoon black pepper
• ½ teaspoon cayenne pepper (optional)

No-fail BBQ Dry Rub

• 1 tablespoon smoked paprika
• ⅓ cup light brown sugar (unchanged)
• ¼ teaspoon thyme
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ¼ teaspoon celery salt
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon chili powder (optional)
• 1 tablespoon dried mustard
• ¼ teaspoon cumin
• ¼ cup kosher salt
• ¼ teaspoon black pepper

Korean-inspired BBQ Rub

• ¼ cup Gochugaru (Korean chili flakes)
• ¼ cup smoked paprika
• ⅛ cup granulated garlic
• ⅛ cup ground cumin
• ⅛ cup packed brown sugar
• ⅛ cup sea salt
• 1 tablespoon mustard powder
• 1 tablespoon cayenne pepper
• 1 tablespoon black pepper

Southern-style BBQ Rub

• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 tablespoon black pepper
• ½ tablespoon cayenne pepper

5-Ingredient BBQ Dry Rub

• ½ cup + 2 tablespoons smoked paprika
• ½ cup ground mustard
• ½ cup light brown sugar
• ¼ cup salt
• ¼ cup garlic powder

Final Thoughts

There’s no hard and fast rule when creating spice rubs. While you can follow guides online, they’re merely just that—guides. Once you understand the basics, feel free to experiment with different flavor combinations until you find what suits your taste the best!