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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
09/01/2026
Do marinades add unmistakable flavour to roasts? Yes. Do they take time and effort that can be difficult to manage at times? Also yes. Is there an equally flavourful but quicker alternative to marinades? Well, hit the jackpot because this, too, is a yes! The solution to flavourful, crispy roasts that come together quickly enough is a dry spice rub. And the best part? The same kitchen spices can come together to make a variety of mixes, each with its own flavour profile. Read ahead to know more.
For most home cooks, seasoning a meat starts and ends with buying a marinade or spice rub from the supermarket shelf. And while it’s certainly a convenient option, it lacks the transformation that you can achieve with a DIY spice rub. Because with a homemade mix, you can adjust the flavours as per your taste (or what your guests love), and ensure the seasoning hits the spot every time. It also gives you room to experiment with diverse flavours and whip up a meal that can’t be mixed with just another store-bought seasoning. And just because it’s DIY does not mean it’s time-consuming! Read ahead to understand how spice rubs function, and the quickest options for holiday roasts that cover both Indian and global flavour profiles.
Dried herbs aren’t just for garnishing! Mix them with other spices, salt, and even sugar at times, and you have a spice rub that, when applied to food (like meat, poultry, or veggies) before cooking, locks in moisture and creates a savoury crust. Salt is key to most spice rubs because it helps retain moisture. Apart from salt, most spice rubs use commonly available kitchen herbs or spices like paprika, black pepper, garlic powder, onion powder, cumin, etc.
They’re ideal for barbecues, roasting, or grilling because they add a complex flavour without relying on heavy sauces. You can even make ahead and store spice rubs. This ensures you always have a quick but effective seasoning ready. And applying a spice rub is one of the easiest cooking techniques. All you need to do is generously pat the mixture onto the food's surface and, if time allows, let it sit so the flavours can meld. Then, simply roast the food until it’s cooked all the way and beautifully charred with a flavourful crust.
Multiple spice rubs come together in a matter of minutes, but here’s a list to get you started.
Herbaceous Pot Roast Rub
An aromatic blend made from mixing 1 tbsp each of garlic and onion powder with ½ tbsp each of dried thyme and parsley, along with 1 tsp of dried rosemary, and 2 tsp of smoked paprika. Also, add salt and pepper as per your preference. Apply it generously on your choice of meat, and store the remaining in a jar. For a simpler, or less “herby version”, skip the dried herbs and just mix 1 part garlic powder to 1 part onion powder and 2 parts paprika, plus salt to taste. It’s great for sides like grilled potatoes or veggies.
Sweet and Smoky BBQ Rub
One of the most versatile spice rubs that most home cooks use, this only needs 6 ingredients: ½ cup, each, of brown sugar and paprika, and 1 tbsp, each, of garlic, chilli, and onion powder, and ground black pepper. Some home cooks add a tsp of cayenne pepper for an added kick. The mix of chilli with brown sugar creates a delicious caramelised crust.
Salt, cinnamon, black pepper, and thyme
A simple yet flavorful rub of thyme, black pepper, a touch of cinnamon, and salt works wonderfully for bone-in, skin-on chicken thighs. Cinnamon adds gentle warmth and sweetness, while thyme and black pepper release deeper aroma and flavour as they roast. The result is chicken (poultry, lamb, but not all meats) with a beautifully seasoned crust and tender meat inside—especially when cooked properly at high heat.
Indian flavours lean more towards powdered spices, with the likes of thyme, parsley, and more being replaced with ground cumin, cardamom, etc. The flavours work well in smoky grills (or the OG tandoors).
Classic Tandoori-Style Roast Rub
A vibrant, aromatic blend, it provides the classic flavour profile of tandoori dishes, perfect for chicken, lamb, or paneer. To make this, mix 2 tbsp of paprika with a tbsp each of ginger, cumin, coriander (all ground), and garlic powder. Also, add ¾ tsp of ground cinnamon and salt (as per taste). If using this spice rub, it’s best to let the meat marinate for a few hours or overnight in the refrigerator.
Quick Garam Masala Blend
Garam masala is a mix in itself, often used as a finishing spice. This spice rub, however, uses the base spices of garam masala to make a potent rub that lends a rich taste to meats and veggies alike. Mix 1 tbsp of ground cumin with 1 ½ tsp of coriander, cardamom, and black pepper (all ground). Add salt and ½ tsp each of cloves and nutmeg to the mix.
Here are some simple tips you can follow to ensure your DIY spice rubs hit the mark every time:
A spice rub isn’t just a medley of herbs and spices. It’s a powerful seasoning in a jar that cuts down on cooking time, but amps up the taste. Follow any of the aforementioned recipes, or make one of your own and watch how your guests spend dinners and brunches figuring out the secret to the beautiful roast.
