An easy treat to add to dad’s grilling time enjoyment

If you haven’t got around to finding the perfect gift for the Dad in your home, then we’ve got you covered. And the best part is that you don’t have to look farther than the supermarket, or maybe even your spice rack. This is an all-purpose rub that can be used on beef, lamb, chicken or pork, cooked on the BBQ, in the oven or even in a pan stovetop style.

Hey, moms, this can also be a fun little arts-and-crafts project that you can get the little ones to do with your guidance and give to dad as a Father’s Day gift. Small mason jars are perfect for this, not to mention super trendy.

Here’s how it works, you simply mix the dry spices together, store it in a small airtight mason jar, decorate with a ribbon, a card or a special “Happy Father’s Day” label, and you’re done! The rub can be used as a dry rub as is, or you can add the additional fresh ingredient listed below to turn it into a wet rub (marinade) on the day of use. You could even have the wet rub ingredients printed as part of your gift to dad if you’re feeling ambitious! Note, the dry rub will be good for 6 months in an airtight container. To all the dads out there, Happy Father’s Day.


Spice Mix (dry rub):


3 tsp salt

3 tsp paprika

3 tsp cumin

2 tsp mustard seeds

2 tsp coriander

1 tsp pepper

2 tsp garlic powder

2 tsp dried oregano

1 tsp onion powder

1 tsp brown sugar

6 whole Bay leaves

For some extra kick add:

1 tsp chilli powder

1 tsp smoked paprika

1/2 tsp cayenne pepper


To make a marinade (use day of):

3 tsp fresh rosemary, chopped

3 tsp fresh thyme, chopped

2 tsp fresh oregano, chopped

3 tsp garlic, chopped

1/4 cup olive oil

Half an onion, chopped

Juice from 1 lemon


To make the spice mixture, mix all the ingredients together in a medium-size mixing bowl.Store in an airtight container;

To turn the spice mix into a marinade, add the fresh ingredients on the day of use and mix well;

Rub the mixture into the meat, leave to marinade for at least 30 minutes and up to 24 hours.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.


Related Posts
Read the full story

Peaches and blackberries all breaded up

Ahhh, it’s September already! Although it may still not be a “normal” year, it’s back to school nonetheless.…