Spice Rub for Everything!

"For a great gift, fill a small jar! Experiment with your own favorite spices! SOUTHWESTERN RUB: Replace some of the paprika with cumin, coriander, and chili powder. INDIAN RUB: Replace the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom MEDITTERANEAN RUB: Replace some or all the oregano and/or thyme with dried tarragon, marjoram, rosemary, dill, or basil. Omit the cayenne pepper."
 
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Ready In:
5mins
Ingredients:
7
Yields:
1 1/4 cups
Serves:
20
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ingredients

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directions

  • In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.
  • For each pound of meat, poultry, or seafood: First coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons of spice rub.
  • You can either grill foods immediately or let them sit and develop for more flavor.
  • If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder. (The larger the cut, the more it will benefit from a long coating time). Cover and refrigerate. Bring to room temperature before grilling.
  • Fish and shrimp are best grilled within an hour of rubbing.
  • Rubs are great for roasting and broiling!

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RECIPE SUBMITTED BY

I live on a ridge overlooking the Pacific Ocean with only the trade-winds for air-conditioning. I teach school FOR FUN! I pound a little white ball around beautifully landscaped lawns trying to get it into very small holes - which is HARD WORK! I cook for Stevie and me because all the HARD WORK and FUN makes us hungry!
 
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