Here are the many ways to use this versatile spice blend.

As the perfect chili spice: Add a tablespoon or two as the base flavor for quick chicken or beef chili.

An overnight rub to prep for a day of slow cooking: Rub a quarter to a half a cup on a pork butt or beef brisket and leave in the fridge overnight. Braise the meat the next day or use a slow cooker for perfect pulled pork or beef. Chef’s tip: The longer you leave the rub on large cuts of meat in the fridge—say 2-3 days—the more tender it will be.

Rub on meats and sear, grill, or roast. Chicken breast: Instead of plain salt and pepper sprinkle this dry rub to cover the chicken and either sear or grill.  Whole chicken: Rub on outside, inside, and under the skin for a great easy Sunday dinner. You can also make great chicken salad with the leftovers—if you have them.

Drumsticks and skin-on chicken thighs: Rub on and leave overnight. The next day, roast or grill with your favorite bbq sauce.

Steak: Add a little avocado oil to make a wet rub. Massage on before grilling.

Ground beef: Add to ground beef for an incredible taco or enchilada meat.

Add a few tablespoons of the dry rub to the flour of your choice for fried chicken.

Add a few tablespoons of the dry rub to panko and coat pork chops for some crispy goodness.

You can also use this spice rub beyond meat; instead of plain salt and pepper toss veggies in this dry rub before roasting for a zesty veggie option.