SPrinkle spice rubs over your food and then gently massage in the seasonings to  make sure they adhere. A general rule is to use 1 tablespoon of rub per portion of meat or poultry and 1 teaspoon of rub per pportion of fish.

While rubs can be applied just prior to cooking the flavor of the spices will penetrate deeper into the food if given time. Spices are best massaged on at least 1 hour before cooking. Refrigerate meats for at least an hour and large cuts of meat can sit overnight for a spicier more intense flavor.