Homemade barbecue seasoning mix

Gin Lee

Homemade barbecue seasoning/Photo byGin Lee

Homemade barbecue seasoning

This seasoning mix can be used on any type of meat or vegetables that you want to add a barbecue flavor to without using a wet, messy, drippy sauce. It takes food to the next level of greatness. You can use the barbecue seasoning as a dry rub marinade, or sprinkled on your food as a flavor enhancer before cooking. I use the seasoning not only when I am grilling food but also when I am baking, roasting, broiling, etc.. It takes only a few minutes to make my barbecue seasoning, and it truly turns bland food into a well-seasoned delight.

I use a few spices in my mix, such as cayenne and cumin powder that can be omitted if that's what you'd prefer. I like to add a little spiced heat to enhance the flavor notes of the seasoning mix. The amount of cayenne and cumin powder that I add isn't enough to make the seasoning too spicy, but does add a sweet heat.

Making homemade barbecue seasoning mix/Photo byGin Lee


  • ½ cup of Splenda brown sugar substitute, or regular brown sugar
  • ¼ cup of smoked paprika
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of chili powder
  • 1-½ tablespoons of garlic powder
  • 1 tablespoons of onion flakes
  • 1 tablespoon of onion powder
  • 1 tablespoon seasoning salt
  • 1-2 tablespoons of freshly ground black pepper (depending on how much pepper you prefer)
  • 1-½ teaspoons of cayenne pepper flakes, or ground cayenne pepper
  • 1 teaspoon of cumin powder


Mix the Splenda brown sugar substitute, or regular brown or light brown sugar, smoked paprika, turmeric powder, chili powder, garlic powder, onion powder, seasoning salt, freshly ground black pepper, cayenne pepper, and cumin powder in a bowl; combine well. Store in an airtight container, such as a spice jar, or keep the seasoning mix in the freezer in a resealable plastic bag.

Use the spice on chicken, turkey, venison, beef, pork, etc. as a dry rub. Sprinkle the barbecue seasoning over the meat, then rub it in with your fingertips. You don't have to marinate your meat products, but allowing the meat to marinate for at least one hour will give you the best flavor results.

I also use my barbecue seasoning to sprinkle on vegetables before I cook them. I sprinkle this seasoning over sliced eggplant one hour before cooking it. Doing this draws the bitterness out and gives it a boost of additional flavor.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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