Watch as Chef Wadlund shares his spice rub recipes and grilling tips on a recent segment on KMIR News.

See below for recipes featured in this video.

Rib/Pork Dry Rub

1 tbsp. cumin
1 tbsp. paprika
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. chili powder
1 tbsp. brown sugar
2 tbsp. kosher salt
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. white pepper

Combine all ingredients in a large bowl and mix well and store in an airtight container. Pack on the dry rub onto your next rack of ribs.

Smokey Spice Rub

3 tbsp. ancho chile powder
2 tbsp. kosher salt
1 tbsp. allspice, ground
1 tbsp. celery seeds
1 tbsp. coriander seeds, ground
1 tbsp. garlic powder
1 tbsp. mustard seeds, ground
1 tbsp. dried oregano
1 tbsp. smoked Spanish paprika
1 tbsp. freshly ground black pepper
Combine all ingredients in a large bowl, mix well and store in an airtight container. Pack the dry spice rub on steak or chicken breast and add a little olive oil.

Toasted Spice Rub

1/4 cup fennel seeds
1 tbsp. coriander seeds
1 tbsp. peppercorns
1/4 cup (1-ounce) pure California chili powder
1 1/2 tsp. red pepper flakes
2 tbsp. kosher salt
2 tbsp. ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
Yield: about 1 cup