6 Differents Dry Rubs Recipes

6 DIFFERENTS DRY RUBS

6 Differents Dry Rubs image

These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.

Provided by Catnip46

Categories Low Cholesterol

Time 10m

Yield 1/3 cup

Number Of Ingredients 40

Ingredients

1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1 1/2 teaspoons grated lemon peel
1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
2 minced garlic cloves
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon paprika
2 teaspoons salt
2 teaspoons dried thyme leaves
1 teaspoon ground allspice
1/2 teaspoon ground red pepper
2 tablespoons dehydrated onion
1 tablespoon garlic powder
4 teaspoons dried crushed thyme leaves
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 tablespoon sugar
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1 1/2 teaspoons white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves
1 teaspoon oregano leaves
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 1/2 teaspoons cayenne pepper
1 tablespoon ground black pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons brown sugar
3/4 teaspoon salt

Steps:

For each rub:.
Combine ingredients.
Store in covered container and keep in dry spot.
Can be sprinkled on meats and poultry just before cooking or several hours before.
Remember the longer time sprinkled on, the more intense the flavor.

Nutrition Facts : Calories 1519.7, Fat 39.1, SaturatedFat 7.3, Sodium 50043.2, Carbohydrate 322.1, Fiber 110, Sugar 88.3, Protein 55.2

ALL-PURPOSE DRY RUB

All-Purpose Dry Rub image

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

Ingredients

1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

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

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