Magic Dust Barbecue Seasoning

Meat being seasoned for barbecuing
Claire Cohen
Ratings (162)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: Makes 2 cups (serves 16)
Nutritional Guidelines (per serving)
47 Calories
1g Fat
9g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Makes 2 cups (serves 16)
Amount per serving
Calories 47
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1855mg 81%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 10%
Protein 2g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

"There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants," barbecue legend Mike Mills says. "I wish I could figure out a way to attach the bottle to the restaurant tables because at my restaurants, it's the most frequently stolen item!"

From Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe.


  • 1/2 cup paprika
  • 1/4 cup Kosher salt (finely ground)
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 2 tablespoons cayenne

Steps to Make It

  1. Gather the ingredients.

  2. Mix all ingredients together and store in a tightly covered container. 

  3. Use with your choice of beef, chicken, pork, fish, seafood, or vegetables and enjoy.

Kitchen Note 

  • Store in a covered jar or air tight plastic container for up to 1 year after preparation​.

  • You'll want to keep some in a shaker next to the grill or stove for easy use. 

  • In addition to seasoning food at the table, this mixture can be used as a dry rub on beef, chicken, pork, fish, seafood, and vegetables.

  • To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.