Blending Spices : Dry Rub for BBQ Ribs

Many people are intimidated when it comes to creating their own spice blends. Really, it couldn't be easier, and I find it to be one of the most enjoyable aspects of cooking. I feel like some sort of mad alchemist when I have all of my spice bottles lined up before me. What I add and how much determine what my final result will be. Will my blend lean more towards Indian or Moroccan? Will it be Latin or Middle Eastern? Or will it be something uniquely my own?
The possibilities are endless, as all of the world's exotic flavor signatures are locked within those little glass jars.

First of all, we have to define a spice. What are spices, and how are they different from herbs? The difference is that spices come from seeds, bark, fruit, roots, and flowers; and herbs come from leaves and stems. Some plants provide both herbs and spices. Cilantro and coriander come from the same plant, etc...

It is important to start with the freshest spices. All whole spices should be used within one year of purchase, and ground spices should be replaced every six to nine months. They should be stored in a cool, dry, dark place. Never store them near the stove. They should also be kept in tightly sealed jars. Glass is recommended as it will not absorb flavors.

When it comes to blending spices, start off simply, using spices that are familiar to you. Begin with two or three spices and build from there. Gradually, when you become familiar with different spices, you can find ways to add them to your blend. Just remember, Each addition will take your blend into a new direction. Learning the dominate spices of a particular cuisine will help you determine which spices work well together.

To demonstrate the magic of a great spice blend, and because Father's Day is approaching, I am giving you a recipe for a dry rub for BBQ Ribs. This is the spice blend that I use, and it couldn't be easier to put together. The list of ingredients is long, but most of these spices are fairly common in most spice racks. You will notice that this recipe also contains a few herbs. The brightness of their flavors work well to balance the heavy, earthiness of the spices.

Dry Rub for BBQ Ribs
Makes about 1 1/2 cups
1/4 cup sweet Hungarian paprika2 tablespoons dry mustard powder2 tablespoons Sichuan peppercorns, whole2 tablespoons cumin, whole2 tablespoons coriander, whole2 tablespoons French thyme, dried2 tablespoons black peppercorns2 tablespoons savory, dried2 tablespoons caraway seed1 teaspoon allspice, ground1 teaspoon anise seed, whole1 teaspoon turmeric, ground1 teaspoon ginger, ground1 clove, whole2 bay leavesSimply grind all of the spices together, in batches, in a spice grinder. Be sure that everything is ground as finely as possible. Place finely ground spices into a glass or metal bowl and whisk together to be sure that everything is blended thoroughly. Store in a tightly sealing glass jar.


To use, sprinkle generously on both sides of ribs which have been thoroughly cleaned (you can ask your butcher to do this) and seasoned generously with kosher salt. Allow to rest in the refrigerator for at least 2 hours.



Cook according to your favorite method. I use a hot/fast method as opposed to the low/slow method. The ribs do not require any "parboiling". They become juicy and tender on there own. They cook for about 1 hour to 1 hour and 20 minutes depending on your fire. If you use sauce, do NOT apply it until the ribs are completely cooked. Any good quality BBQ sauce works well with this rub. If you like to use a mop, may I suggest the following:

BBQ Mop
1 cup water or beer1/4 cup cider vinegar2 tablespoons spice rub1/2 teaspoon kosher saltMix all ingredients together and mop ribs every15 minutes, and every time ribs are turned.