Dry Rub Recipes
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.
Recipe From food.com
Provided by Catnip46
Categories Low Cholesterol
Time 10m
Yield 1/3 cup
Number Of Ingredients 40
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1 Review Level: Easy Total: 10 min Active: 10 min Yield: 1 1/4 cups Nutrition Info "This spice rub adds great flavor to pork, beef, lamb, chicken or fish …
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1 Review Level: Easy Total: 10 min Active: 10 min Yield: 1 1/4 cups Nutrition Info "This spice rub adds great flavor to pork, beef, lamb, chicken or fish …
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Apr 13, 2019 A good rule of thumb is to to use 1 tablespoon of dry rub per pound of meat. Dry rub adds so much flavor to meat that you will want …
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Apr 13, 2019 A good rule of thumb is to to use 1 tablespoon of dry rub per pound of meat. Dry rub adds so much flavor to meat that you will want …
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1 tablespoon ground coriander. 1 tablespoon granulated garlic. 1 tablespoon granulated onion. 1 tablespoon kosher salt. 1 tablespoon …
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