20 BEST DRY RUB RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dry rub recipe in 30 minutes or less!
Nutrition Facts :
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
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- Thoroughly mix together dry rub. (Mix again just before using to prevent clumping.)Measure out mayonnaise and add 2 tsp of dry rub. Mix well. Cover and refrigerate for about 1 hour. Cover dry rub and set aside.
- To prepare chicken drain and remove from packaging. Place chicken thighs between layers of paper towels to absorb extra moisture and refrigerate for about an hour. (Refrigerating for an hour is an optional step but helps to remove extra moisture helping the dry rub adhere to the chicken better.)
- Once chilled, dip chicken thighs into dry rub, turning multiple times to ensure chicken pieces are fully covered in dry rub. Preheat oven to 350℉.Preheat grill to medium high heat (approximately 400℉). Once heated, grill seasoned chicken on each side just until caramelized, about 3-5 mins per side.Remove chicken from grill and add to baking pan. Bake for 15-20 mins or until chicken reaches an internal temperature of 165℉.
- Once chicken is baked through remove from oven, let rest for about 5 mins and then cut into strips. Pour desired amount of excess juice from pan over pieces. Cut bread. Stir mayo again to remove any lumps and slather on bread. Divide chicken pieces among sandwiches. Add to each sandwich cheese, bell pepper slices, spinach and desired amount of onions.
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