Several years ago, I came across a basic rub for a pork butt here on social media. I didn’t have all of the ingredients, so I used what I had and then proceeded to add more of my dried herbs from the garden. This has become my favorite rub throughout the entire summer season, and even into the smoking season. I’ve used it as a pork rub, to season chicken breasts, burger seasoning, a marinade, and even on a cold pasta salad. If you use this one or not, I encourage everyone to put together a spice mix of your choosing that you can use on any of you summer grilling options.
Easy on the budget
This has been a budget-saver for our family. We purchase some of the seasoning in bulk, and other items we dehydrate from herbs that we have grown in the garden. Depending on how often we grill during the summer, we mix this together about two times over the three-month period, and it lasts for an extensive amount of time. It stores excellent in a mason a mason jar in a cool dark setting and is great for a pantry addition. You can read more about how I dehydrated jalapenos for numerous other options, and how easy it is with the right equipment and patience.
My Favorite Seasoning and rub for the Summer
Equipment
- 1 Large Bowl
- 1-2 Mason jars with lids. Depending on the amount you wish to make.
- 1 set Measuring Cups
Ingredients
- ¼ Cup Dried Basil
- ¼ Cup Onion Powder
- ¼ Cup Seasoned Salt
- ¼ Cup Onion Salt
- ¼ Cup Chili Lime salt or Chili Powder
- ⅛ tbsp Cayenne Pepper Depending on your level of heat you can add more or less.
- ¼ Cup Brown Sugar
- ⅛ Cup Paprika
- ⅛ Cup Garlic Salt
- ¼ Cup Cumin
Instructions
- Mix all of the ingredients together in a large bowl and store in a Mason jar with lid. Use as needed.
- Use on ribs, brisket, burgers, chicken, and/or chops needed for any meat rub.
Video
Notes
- Transparency: We don’t really grill fish, so this rub is not something that we have tried with that. You are welcome to give it a try and let us know what you think. 😀
- I will typically make about two batches or a little more that lasts through the summer. If you have extra that you would like to reserve for a longer period, I recommend sealing it in an airtight mason jar. For this we use a vacuum sealer.
- You can also use it as a marinade by adding a good oil, or any other liquid seasoning of your choice.
More Options
This is a very versatile rub that can be used on most anything that you grill during the hot summer days. I have used this on burgers, chicken, chops, and even as a rub on a pork butts. You can also turn this into a marinade by adding a few scoops to your favorite oil. Simply drop the oil and some of the rub in a Ziplock bag, and place in the fridge for a few hours before it hits the grill.
This is also a great addition to a good pasta salad, just by adding a few scoops to your desired taste. This goes great on our Garden Pasta Salad recipe too, and pairs great with any grilled meat.
Play with the heat a little by adding more cayenne pepper, or even some Dehydrated Jalapenos .
Ingredients for the Rub
- ¼ Cup Dried Basil
- ¼ Cup Onion Powder
- ¼ Cup Seasoned Salt
- ¼ Cup Onion Salt
- ¼ Cup Chili Lime salt or Chili Powder
- ⅛ tbsp Cayenne Pepper (more of less depending on your level of heat)
- ¼ Cup Brown Sugar
- ⅛ Cup Paprika
- ⅛ Cup Garlic Salt
- ¼ Cup Cumin
Directions
Mix all of the ingredients together in a large bowl and store in a Mason jar with lid. Use as needed. For extended storage vacuum seal in a mason jar to preserve longer.
Additional tips and suggestions
This is just a simple seasoned rub that I came up with using some of the basic ingredients in my pantry, and I have tweaked over the years. I would encourage anyone to either give this one a try or make your own to your own liking. Having your own rub on hand becomes a time saved and a money saver, and you can customize it any way you want depending on your needs.
Buy the necessary seasonings in bulk at any membership or club store and mix and create until your hearts content.
Starting a small herb garden is also another way to contribute to the savings. Several years ago, I got into dehydrating and preserving herbs, many of which I use in this recipe. Learning how to reserve seeds to the next growing season also contributes to the savings.
We would love to know if you have any additional tips, tricks, or even if you have tried this method. Please leave us a comment, feedback, or give it a rating! It’s much appreciated.
