I’m beyond obsessed with dry rubs/spice blends when I cook. My all-time favorite is the street dust at Asian Box in Silicon Valley. When I lived in the Bay Area, I ate there once a week — but I could never figure out the magic ingredients to make that seasoning blend.

This is my version that I dink around with constantly — I love it on steak, wings (food of the gods), Asian noodles of any type, ribs, salad dressings, taco meat, hamburgers, ribs — you name it, and I’ll sprinkle it on! The key is in the first ingredient — for a Korean vibe use Gochucarou — for Mexican flavor use chipotle or guajillo (my fave) powder. Don’t be afraid to adjust any of the ingredients until you find a version YOU love.

Ingredients

1/2 cup Gochugaru (or guajillo, ancho or chipotle powder for a Mexican vibe

• 1/2 cup gocohugaru powder (or guajillo, ancho, or chipotle for a Mexican vibe
• 1/2 cup smoke paprika
• 1/4 cup fine sea salt
• 1/4 cup brown sugar (light or dark, your choice — NO LUMPS!)
• 1/4 cup ground cumin
• 1/4 cup granulated garlic
• 2 T. mustard powder
• 2 T black pepper
• 1 – 2 T cayenne — you’re in the driver’s seat on this one — you choose the spiciness factor on this one.

Directions

Add all the ingredients to a large bowl, and mix thoroughly until all the spices combine into a uniform color. I use my fingers or a wooden spoon, but you can use a fork and stir like crazy — you do you! I store mine in a large mason jar.

I’m an air fryer wing fanatic, so this s the spice I use for those — but you can put it on ANYTHING — ribs, hamburgers, chicken, taco meat, fish, ribs. Use your imagination!!