Any Meat Spice Rub Recipes
ALL-PURPOSE MEAT SEASONING
My wonderful mother-in-law, Margarette, gave me this meat seasoning recipe. I like to sprinkle it over boneless pork tenderloin before baking. -Rebekah Widrick, Beaver Falls, New York
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- Combine all ingredients. Transfer to an airtight container. Store in a cool dry place up to 1 year.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
ANY MEAT SPICE RUB
This is a very versatile spice rub for any meat you'd like to roast : pork, beef, poultry, or even tofu steaks for vegan people. The coriander in the recipe gives a touch of freshness that balances the sweetness, saltyness and spicyness of the other ingredients. It is good on steaks, roasts, grilled or broiled meat. This recipe requires a spice grinder, but if you don't have one, you can use store bought ground spices.
Provided by Elie de Combys
Categories Chicken
Time 5m
Yield 7/8 cup, 14 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients in a spice grinder, and grind! (You may have to grind it in a couple batches : in my grinder it takes 2 batches.).
- When the spices are ground and well combined, rub on the desired meat and cook.
- TIPS : You can rub and hour or two prior to cooking, or even the day before. If you do that, wrap the meat closely in Saran Wrap, and refrigerate. That way, the meat will me infused with all the flavors instead of them all resting on the surface! Also : the spice mix can be made in large quantities ahead of time, Simply store it in a tightly closed metal or glass (not plastic or wood, since it lets the flavours evaporate) jar, away from light, preferably in the refrigerator.
Nutrition Facts : Calories 14.8, Fat 0.1, Sodium 1497.1, Carbohydrate 3.3, Fiber 0.7, Sugar 0.3, Protein 0.6
AFGHANI MEAT AND FISH SPICE RUB
This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.
Provided by threeovens
Categories Asian
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Use a mortar and pestle to grind all the ingredients together, or use a spice grinder.
- Store in an airtight container.
Nutrition Facts : Calories 647.2, Fat 22.7, SaturatedFat 3.5, Sodium 130.8, Carbohydrate 121.6, Fiber 45.9, Sugar 3, Protein 24.9
ALL-AROUND SPICE RUB
This rub adds flavor to any meat cooked with any method! You can use just black pepper instead of the blend if you wish.
Provided by Scott Koeneman
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 458.9 mg, Sugar 6 g
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