RUSTIC SPICE RUB (BULK)
This is a rub recipe that I have been using the last few years for all types of meats. This is just a basic recipe. It can be easily adjusted to your own taste (start with the lower amounts of each ingredient and build up because it is VERY spicy). This recipe makes a batch equal to approx 2 cups. It will keep fresh for months if stored air tight in a cool, dark place (kitchen cabinet or pantry). *Note: I make it in bulk and fill little 4 oz baby food jars (labels off and decorated, of course), to give as gifts to neighbors and friends over the holidays (See Step #2). I hope you enjoy my rub recipe. (If you want to make a "one time use" batch, my friend has a very similar, but ever so slightly different, version you may wish to try... Recipe #504036 by LifeIsGood).
Provided by rosie316
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Thoroughly mix all ingredients together, give it a taste, adjust seasonings to you own liking and store in air-tight container(s). Keep in cool, dark place (kitchen cabinet or pantry). Will stay fresh for several months.
- *Note: If you want to divide the spice rub into smaller portions to give as gifts, use whatever size jars you choose (I use 4 oz baby food jars). If reusing old jars, thoroughly wash and remove the labels. Cut out a circle of cute, small printed material (I like small checkered print) larger than the lid of the jar (I use "pinking shears" to do this). Fill the jar and close tightly. Lay the material over the lid of the jar and secure with a rubber band around the neck of the jar. Tie a ribbon around the neck of the jar to cover the rubber band and make a bow (I like to use raffia so it truly gives it a "rustic" look). Add your own sticky label or attach a small gift tag to the ribbon to describe what is in the jar.
- Enjoy!
ESSENCE, RUSTIC RUB, AND SOUTHWEST SEASONING
Steps:
- Combine all ingredients thoroughly.
- Combine all ingredients thoroughly.
- Combine all ingredients and store in an air-tight container.
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
RUSTIC RUB
Steps:
- Stir together all ingredients in a bowl until combined well.
RUSTIC RUB
Make and share this Rustic Rub recipe from Food.com.
Provided by Shalabhanjika
Categories Low Cholesterol
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Stir together all ingredients in a bowl until combined well.
- Keeps in an airtight container at room temperature for 3 months.
Nutrition Facts : Calories 301.7, Fat 6.3, SaturatedFat 1.4, Sodium 20982.6, Carbohydrate 65.6, Fiber 23.8, Sugar 5.4, Protein 13.3
HOLIDAY SPICE RUB FOR POULTRY
Make and share this Holiday Spice Rub for Poultry recipe from Food.com.
Provided by Outta Here
Categories High Fiber
Time 5m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl.
- Loosen skin on chicken or turkey and rub between skin and meat.
- Store in a tightly covered jar.
PROVENCAL SPICE RUB
Great on extra-thick pork chops, but put it on any chop or steak bound for frying pan or grill. Adapted from Fine Cooking #5 (October/November 1994). The spice rub freezes well - we almost always have some in a ziplock bag in the freezer.
Provided by StevenHB
Categories European
Time 30m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 6
Steps:
- I usually use a bit less salt. 1/3 cup of garlic is about one average head.
- In a food processor, put in the lemon zest with the motor going and then add the rest of the ingredients. Process briefly until the mixture is the consistency of wet sand.
- Use of rub on pork chops: Put 1/2 to 1 teaspoon (or more) of rub on center-cut pork chops on the bone (preferably 1 to 1 1/2 inches thick). Sear chops in a HOT cast-iron skillet with a teaspoon or so of oil, 1-2 minutes/side. Then place in a pre-heated 400°F oven for: 6-8 minutes (1/2" chops) 10-12 minutes (1-1 1/2" chops). Per leecooks1, take them out when an instant-read thermometer should read 140F for chops that are still a bit pink.
- Let rest ~5 minutes before serving.
Nutrition Facts : Calories 14.5, Fat 0.2, SaturatedFat 0.1, Sodium 3141.9, Carbohydrate 3.3, Fiber 1, Sugar 0.1, Protein 0.6
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