Yield makes 10 teaspoons
Number Of Ingredients 6
Steps:
- In a small bowl, mix all ingredients. The brown sugar will caramelize slightly when cooked, giving foods a sweet, tasty glaze.Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.
- Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be made into a rub. Just add some salt (and sometimes sugar) to heighten the flavor.
- Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound. Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
- Which rub to use depends on the food you're preparing. The heartier the food, the stronger the rub should be. A piquant rub made with paprika and other spices is a good match for rich-tasting salmon. Chicken breasts, on the other hand, go better with a milder herb mix.
- A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like. Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week. Make sure to label and date the containers.
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