In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.

ready in about 15 minutes; serves 2
You might need to buy:
  • fennel seeds
  • cumin seeds
  • coriander seeds
  • ground cinnamon
  • dry mustard
  • light brown sugar
  • ground black pepper

If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes. This rub is excellent on grilled pork tenderloin.

ready in about 10 minutes; serves 2
You might need to buy:
  • light brown sugar
  • hoisin sauce
  • toasted sesame oil
  • Asian chile paste
  • spice powder
  • table salt

If you have no orange marmalade, substitute an equal amount of honey. This is an excellent rub for grilled pork tenderloin.

ready in about 10 minutes; serves 2
You might need to buy:
  • grated orange zest from 1 large orange
  • chopped fresh sage leaves
  • extra-virgin olive oil
  • orange marmalade
  • ground black pepper
  • table salt

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).

ready in about 10 minutes; serves 10
You might need to buy:
  • fennel seeds
  • cumin seeds
  • coriander seeds
  • dry mustard
  • brown sugar
  • ground cinnamon

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/4 cup

ready in about 10 minutes; serves 10
You might need to buy:
  • fennel seeds
  • coriander seeds
  • white peppercorns
  • whole cloves
  • star anise pods

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup

ready in about 5 minutes; serves 10
You might need to buy:
  • ground cumin
  • curry powder
  • chili powder
  • ground allspice
  • ground black pepper
  • ground cinnamon

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).

Makes about 1/4 cup

ready in about 10 minutes; serves 10
You might need to buy:
  • black peppercorns
  • white peppercorns
  • coriander seeds
  • cumin seeds
  • red pepper flakes
  • ground cinnamon