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Dry Rub

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic dry rub is a versatile staple for any kitchen, offering a sophisticated balance of heat, earthiness and subtle sweetness. By toasting whole peppercorns, mustard seeds and cumin seeds before grinding, you unlock a depth of flavour that shop-bought alternatives simply cannot match. The addition of smoky paprika and a touch of cayenne pepper provides a gentle kick, while a small amount of brown sugar helps to create a beautifully caramelised crust on your favourite proteins.

As a low-sugar seasoning, this blend is an excellent choice for health-conscious cooks looking to add punchy flavour without excessive calories. It works wonderfully as a savoury coating for roasted chicken, grilled pork or even roasted cauliflower steaks. Prepare a large batch to keep in your larder; it stays fresh for months and is ready to transform a simple midweek meal into something special.

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Ingredients for Dry Rub

  • 2 teaspoons black peppercorns

  • 2 teaspoons yellow mustard seeds

  • 1 teaspoon cumin seeds

  • 3 tablespoons paprika

  • 2 tablespoons brown sugar

  • 2 teaspoons kosher salt

  • 1 teaspoon celery seeds

  • 1 teaspoon garlic powder

  • 1/2 teaspoons cayenne pepper

How to make Dry Rub

Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD: Store in an airtight container for up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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