Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.

Ingredients

　　1 cup chili powder

　　3 tablespoons paprika

　　3 tablespoons finely chopped fresh thyme

　　2 tablespoons coarse salt

　　2 tablespoons garlic powder

　　1 tablespoon freshly ground black pepper

　　2 teaspoons ground cumin

　　1 teaspoon cayenne pepper

　　Place all the ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.