6 Differents Dry Rubs

Catnip46's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.333333 cup

southwestern dry rub seasonings

• 1 1/2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin

lemon-rosemary dry rub seasonings

• 1 1/2 teaspoons grated lemon peel
• 1 teaspoon dried rosemary leaves
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 2 minced garlic cloves

cajun seasoning

• 1 tablespoon dried basil leaves
• 1 tablespoon dried oregano leaves
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons dried thyme leaves
• 1 teaspoon ground allspice
• 1/2 teaspoon ground red pepper

caribbean jerk seasoning

• 2 tablespoons dehydrated onion
• 1 tablespoon garlic powder
• 4 teaspoons dried crushed thyme leaves
• 2 teaspoons salt
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 tablespoon sugar

cajun dry rub seasonings

• 2 tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons cayenne pepper
• 1 1/2 teaspoons white pepper
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry thyme leaves
• 1 teaspoon oregano leaves

spicy-fireworks dry rub seasonings

• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 1/2 teaspoons cayenne pepper
• 1 tablespoon ground black pepper
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons brown sugar
• 3/4 teaspoon salt

Directions:

1. For each rub:.
2. Combine ingredients.
3. Store in covered container and keep in dry spot.
4. Can be sprinkled on meats and poultry just before cooking or several hours before.
5. Remember the longer time sprinkled on, the more intense the flavor.

Reviews

[nemokitty]

Great rub!! I used the southwestern dry rub on pork chops. Will be keeping this and making more of it to keep for future use. Made for Zaar Hits 1-2-3 Tag Game 2012.

[gailanng]

Made the Cajun Dry Rub and my Louisianan was incited enough to stand up and tell the truth. It's cheaper and better than store-bought...and that's an economic stimulus package to cheer about. Made for Everyday Is A Holiday.

[Connie Lea]

So far I've only made the Southwestern Dry Rub and we loved it on steak which I browned and then steamed with some potatoes - awesome. I can't wait to try the rest of the rubs. Thanks so much Cat.