5 Spice Blends for Grilling Season

A good spice blend can elevate even the simplest dish, and grilling season is an ideal time to put it to work. Yet many of the premade spice rubs and marinades available at grocery stores are overpriced and loaded with excess sodium, added sugars, and artificial preservatives.

Meanwhile, many of us have spice cabinets overflowing with dozens of jars of individual ingredients we rarely touch because we’re just not quite sure how to combine them.

The following homemade spice rubs all highlight a distinct spice or flavor profile. You probably have most of the ingredients in your pantry, but if you need to restock, keep these tips in mind for freshness.

1. Keep spices away from heat, sunlight, and moisture. Store them in a cool, dark cabinet — ideally one that’s not above your stove.
2. Avoid shaking spice jars directly over a steaming pot, which can introduce moisture and cause the spices to cake or spoil.
3. Consider using whole spices for their vibrant flavor and long shelf life. Grind whole spices like cumin or coriander seed only as needed, to preserve their flavor and aroma.
4. Store all spices in airtight containers. Repurpose glass jars to store leftover spice rubs and blends.

Each of the following rubs yields between 2 and 3 tablespoons, enough to season about four servings of meat or vegetables. Start with a recipe’s recommended amount of salt, but always taste your final product and adjust for the perfect finish.

Coriander Grilled Vegetable Rub

Coriander is one of those spices that many of us have but rarely use. The seed of the cilantro plant, coriander adds an earthy, citrusy note that brightens vegetables like asparagus, eggplant, summer squash, or corn.

Ingredients

• 1 tbs. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground paprika
• ½ tsp. garlic powder
• ½ tsp. dried thyme
• ¼ tsp. freshly ground black pepper
• ¾ tsp. sea salt

Serving Tips:

• Toss your vegetables with olive oil prior to adding the rub.
• Use with lean proteins like poultry, seafood, or pork loin.

Herbaceous Chicken and Seafood Rub

Herbs are usually complementary flavors in spice rubs, but this blend packs a front-and-center herbaceous punch to highlight your chicken’s or seafood’s flavor. Avoid pairing with overly spicy or bold sides that might overpower the rub.

Ingredients

• 1 tsp. dried oregano
• 1 tsp. dried rosemary, chopped or ground
• 1 tsp. dried sage
• 1 tsp. dried fennel seed, chopped or ground
• 1 tsp. onion powder
• ¼ tsp. white pepper
• ¾ tsp. sea salt

Serving Tips:

• Lightly coat your proteins with oil before adding the rub. This hydrates the dried herbs and prevents them from burning.
• Mix with Greek yogurt and lemon for a vegetable dip.
• Whisk with olive oil and vinegar for a light vinaigrette.

All-Purpose Dried Chili Rub

The three chili powders featured here are staples in my pantry, but feel free to substitute one with paprika, or blend any dried chilies into a fine powder.

Ingredients

• ½ tbs. ancho chili powder
• ½ tbs. chipotle chili powder
• ½ tbs. pasilla chili powder
• 1 tsp. dried Mexican oregano
• 1 tsp. ground cumin
• ½ tsp. ground allspice
• ¾ tsp. sea salt

Serving Tips:

• Use with meat, poultry, seafood, or vegetables.
• Add a light sprinkle to spice up soups or popcorn.
• Stir into mayo or yogurt with lime juice and cilantro to brush on grilled corn or drizzle over tacos.

Smoky Coffee Rub

This complex, smoky rub pairs beautifully with marbled steaks, like ribeye or New York strip, or even with short ribs. It’s also great with thick-cut pork chops, tenderloin, or smoked meats like ribs or brisket. Avoid using with thin-cut, lean meats, as the coffee flavor can be overpowering.

 Ingredients

• 1 tbs. finely ground medium-roast coffee (avoid dark or espresso roasts)
• ½ tbs. muscovado sugar (or brown sugar)
• 1 tsp. smoked paprika
• ½ tsp. ground cayenne
• ¼ tsp. ground cinnamon
• ¼ tsp. freshly ground black pepper
• ¾ tsp. sea salt

Serving Tips:

• Pat meat dry before coating and allow to marinate for about 30 minutes. Grill over medium heat, turning once to develop a crust, and rest for 10 minutes before slicing. Avoid direct high heat, which can burn the coffee and turn it bitter.

Tangy Turmeric Mustard Blend

No summer cookout is complete without a salad to lighten things up. Use this blend to dress potato, pasta, or chicken salads, coleslaw, or deviled eggs, or mix with Greek yogurt and lemon juice for a tangy dressing.

Ingredients

• 1½ tsp. ground turmeric
• 1½ tsp. dry mustard
• 1 tsp. dried dill
• ½ tsp. celery seed
• ½ tsp. garlic powder
• ¼ tsp. ground cayenne
• ¾ tsp. sea salt

Serving Tips:

• Pair with grilled vegetables like cauliflower, carrots, eggplant, or potatoes, and with proteins like chicken, fish, or shrimp.