Best All Purpose Dry Rub Recipes
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
LEE'S ALL-PURPOSE DRY RUB
Sweet and spicy rub goes good on anything! Ribs, chicken, vegetables, and more. I got tired of making this recipe every time I cooked, so I made a large jar of it. If it's too spicy, use less of it. Not spicy enough? Add more chipotle or chili powder.
Provided by Lee P. Burg
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 16.5 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2400.4 mg, Sugar 13.4 g
ALL-PURPOSE DRY RUB
Make and share this All-Purpose Dry Rub recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4 cups
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine all ingredients with a whisk. Make sure that there are no clumps. Store any leftover rub in an airtight container in the cupboard for up to 6 months.
Nutrition Facts : Calories 294, Fat 2.2, SaturatedFat 0.3, Sodium 32.3, Carbohydrate 69.9, Fiber 7.1, Sugar 54.5, Protein 5
ALL-PURPOSE DRY RUB
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
ALL PURPOSE DRY RUB
Number Of Ingredients 9
Steps:
- 1. Mix all the spices together and store in an airtight container for up to 8 weeks. Great with ribs, brisket, and chicken.
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