Name: Miami Spice
Yield: Makes About 1 Cup
Cuisine: United States
Ingredients: 1 tablespoon Scotch bonnet or habañero chile powder; 2 tablespoons dried oregano; 2 tablespoons ground cumin; 3 tablespoons sweet paprika; 3 tablespoons freshly ground black pepper; 5 tablespoons Coarse salt (kosher or sea)

Preparation info

Makes About
1 Cup

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I created this rub to celebrate the launch of my book Miami Spice. Use it to give a South Floridian accent to grilled meats and seafood. Scotch bonnet or habañero chile powder are available at specialty food shops and from hot-sauce mail-order companies.

Ingredients

5 tablespoons Coarse salt (kosher or sea)
3 tablespoons sweet paprika

Americas
United States
Vegan
Gluten-free
Spicy

Method

Combine the salt, paprika, pepper, cumin, oregano, and chile powder in a jar, twist the cap on airtight, and shake to mix. The rub can be stored away from heat and light for at least 6 months.

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Miami Spice

U.S.A.

Ingredients

Method

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