Best All Purpose Spice Rub Recipes

ALL-PURPOSE SPICE RUB image

Yield 1 1/4 cups

Number Of Ingredients 7

1/3 cup coarse salt
1/4 cup packed light brown sugar
1/4 cup paprika
2 tbsp ground black pepper
2 tbsp dried oregano
2 tbsp dried thyme leaves
1 tbsp cayenne pepper (optional)

Steps:

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

All-Purpose Spice Rub image

Provided by bernettavan

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)

Steps:

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months.
Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).
VARIETIES:.
Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.

Nutrition Facts : Calories 34.3, Fat 0.5, SaturatedFat 0.1, Sodium 3772.4, Carbohydrate 8.2, Fiber 1.7, Sugar 5.6, Protein 0.6

All Purpose Spice Rub image

Provided by Lisa Foote

Categories Beef

Time 5m

Number Of Ingredients 7

1 tsp garlic powder
1 tsp chili powder
1 tsp black pepper
1 tsp salt
1/2 tsp crushed red peppers
1/2 tsp cumin (optional, omit if you don't care for cumin)
1 Tbsp olive oil, extra virgin

Steps:

1. This rub will coat/cover 4 large chicken breasts, 6 pork chops, 4 steaks and about 2 lbs of fish.
2. In a large ziploc bag, measure and add the dry spices and shake to mix. Add meat. Zip bag closed and toss the spices and meat to coat. Add 1 T of olive oil to the bag and seal and shake again.
3. After the mixture has been in the frig, remove the meat from the bag and discard the bag. I allow the mixture to sit on the meat overnight or all day before we grill the meat.