Dry Rub


There’s nothing better than being able to fuse old and new. This dry rub recipe is just that.

It’s nice to be able to concoct and have a dry rub ready to go, for steak or lamb/goat. I love the fusion of flavors in this recipe. Between the Indian flavors of cumin and coriander with more traditionally American dry rub flavors like brown sugar and cayenne pepper.

Luckily making a rub is easy. You just mix dry ingredients together and store them in an airtight container for as and when you please. That said, like any ground spice, it will oxidize and lose it’s zing after a few months. I tend to make this in small batches for that very reason.

As mentioned above, I like this rub for beef and lamb/goat, traditionally, but I have used it on chicken, just for sh**s and giggles to see how it would turn out. Let your imagination run free with this recipe. If you hate one ingredient swap it out for another. If you love one thing more than an another. Play with the amounts. The beauty of cooking, in my opinion, is that you can do as you damn well please.

If you’re looking for something even easier and a ready to go recipe, consider looking at my cumin steak recipe.

Dry Rub

Course: IngredientsCuisine: PunjabiDifficulty: Easy
Prep time


Total time


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  • 2 tbsp fresh cracked black pepper

  • 1 1/2 tbsp kosher salt

  • 1 tbsp chili powder

  • 2 tbsp crushed red pepper flakes

  • 2 tbsp crushed coriander seeds (not ground)

  • 1 tbsp garlic flakes, or powder

  • 1 tbsp onion flakes, or powder

  • 2 tbsp cumin, crushed

  • 2 tsp cayenne pepper

  • 1/4 tsp turmeric

  • 2 tbsp brown sugar

  • 1 teaspoon mustard powder


  • Mix all ingredients together in a small bowl.
  • Use immediately or store in an airtight jar for up to 6 months.

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