Here is a great, spicy rub from Everyday Food: Great Food Fast (from the Kitchen’s of Martha Stewart). This recipe makes 9 teaspoons total, which can be used for several meals. Rubs should be stored in a jar with a tight-fitting lid and can keep for up to six months if stored in a cool, dark location. This rub works best on fattier foods, such as salmon, skirt steak, pork loin, and whole chicken (but probably not chicken breasts). I used smoked paprika, but you could exchange some of that for hot paprika if you are feeling bold or sweet paprika to cut some of the heat.

4 tsp paprika
2 tsp course salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp allspice

Mix all ingredients in a small bowl. To use rub, use your fingers to rub the mixture on the meat, using 1 teaspoon for every 3/4 lb of meat. Rubs should coat food lightly. Unlike marinades, rubs can be used right before cooking or a couple hours ahead of time.


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