Natural Grocers® Art of Grilling Sizzling Savings - June 6-8, 2025

These simple spice rub recipes are your ticket to effortless grilling magic. They’ll elevate anything you toss on the grill, whether it’s beef, chicken, or pork, tofu or tempeh, or even fruits and veggies. Versatile and easy to make, these rubs transform every bite into a flavor-packed delight! Prep Time: 4-5 minutes (for each spice rub) FOUR EASY DIY Spice Rubs

SMOKEY COFFEE SPICE RUB MAKES: 1 CUP 3 tablespoons Natural Grocers ® Brand Organic Ground Coffee (any variety) Natural Grocers Brand Bulk seasonings: ¼ cup Organic Coconut Sugar 2 tablespoons Organic Smoked Paprika 1 tablespoon Organic Oregano 1 tablespoon Applewood Smoked Fine Sea Salt or Real Salt 1 tablespoon Organic Garlic Granules 2 teaspoons Organic Ground Black Pepper 2 teaspoons Organic Ground Cumin Seed CUMIN & CORIANDER SPICE RUB MAKES: 1 CUP Natural Grocers Brand Bulk seasonings: 6 tablespoons Organic Ground Cumin 4 tablespoons Organic Chili Powder 2 tablespoons Real Salt 2 tablespoons Organic Ground Coriander 1 tablespoon Organic Smoked Paprika 1 ½ teaspoons Organic Ground Allspice 1 ½ teaspoons Organic Ground Black Pepper

SOUTHWEST-STYLE DRY RUB MAKES: ¾ CUP Natural Grocers Brand Bulk seasonings: ⅓ cup Organic Taco Seasoning Blend 2 tablespoons Organic Coconut Sugar 2 tablespoons Organic Ground Mustard Seed 1 tablespoon Real Salt 1 tablespoon Organic Ground Black Pepper 1 tablespoon Organic Garlic Granules SPICY JAMAICAN-STYLE DRY RUB MAKES: ½ CUP Natural Grocers Brand Bulk seasonings: 1 tablespoon Organic Garlic Granules 2 teaspoons Organic White Onion Granules 2 teaspoons Organic Cayenne Pepper

2 teaspoons Organic Thyme 2 teaspoons Organic Oregano 2 teaspoons Real Salt 2 teaspoons Organic Coconut Sugar 1 teaspoon Organic Paprika 1 teaspoon Organic Ground Allspice ½ teaspoon Organic Red Pepper Flakes ½ teaspoon Organic Ground Black Pepper ½ teaspoon Organic Ground Nutmeg ¼ teaspoon Organic Ground Cinnamon

INSTRUCTIONS 1. Mix all ingredients for the recipe of your choice in a bowl. When adding sugar to a rub recipe, it’s important to break up clumps with a fork or even a few quick pulses in a food processor. 2.Dry rub doesn’t tenderize meat, so it’s okay to apply it any length of time before you cook; just choose a time that’s most convenient for you, whether it’s a day before, or an hour before you plan to cook. 3. When using the spice mix on meat, make sure the meat is fully defrosted and patted dry first to absorb excess moisture. Drizzle a light layer of olive oil evenly over the protein to help the rub adhere better (only use a small amount of oil, or the rub won’t stick). 4.Spoon an even layer of the dry rub on all sides of the food you are preparing to cook. You can use as much or as little dry rub as you want, but 1 tablespoon of rub for every pound of meat you’re cooking is usually sufficient. Make sure

to coat all the sides and nooks and crannies so the rub covers the entire surface. If you don’t plan on cooking right away, store the food in a closed container and refrigerate until ready to cook. Cooking instructions will vary depending on the protein or food used. 5.Store spice rubs in airtight containers—small mason jars are perfect, especially if you are planning to gift them. Go one step further and label the jar with the name of the spice rub!

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