Miami Spice


Preparation info
  • Makes About

    1 Cup

    • Difficulty


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.


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


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.