6 Differents Dry Rubs

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.

• Ready In: 10 mins
• Yields: 1/3 cup

Ingredients

• 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.