Bobby's Spice Rub for Beef and Pork

Save Recipe
  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: about 1 1/2 cups
Share This Recipe


1/4 cup ancho chile powder

2 tablespoons ground coriander 

2 tablespoons dry mustard 

2 tablespoons paprika 

2 tablespoons freshly ground black pepper 

2 tablespoons kosher salt 

1 tablespoon chile de arbol powder or cayenne pepper 

1 tablespoon ground cumin 

1 tablespoon dried oregano 


  1. In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.