All-Purpose Spice Rub

Submitted by bernettavan

"I found this recipe in the Kitchen section of Blueprint Magazine. I have used it over and over (original spices) and love it! Make sure you grill the unseasoned side of the meat first as the sugar can char quite easily!"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 10

ingredients

• 1⁄3 cup coarse salt
• 1⁄4 cup packed light-brown sugar
• 1⁄4 cup paprika
• 2 tablespoons ground black pepper
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme leaves
• 1 tablespoon cayenne pepper (optional)

directions

1. In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months.
2. Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).

3. VARIETIES:

4. Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
5. Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
6. Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.