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."
 
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6 Differents Dry Rubs created by gailanng
Ready In:
10mins
Ingredients:
40
Yields:
1/3 cup
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ingredients

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directions

  • For each rub:

  • Combine ingredients.
  • Store in covered container and keep in dry spot.
  • Can be sprinkled on meats and poultry just before cooking or several hours before.
  • Remember the longer time sprinkled on, the more intense the flavor.

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  1. mama smurf
    For the tag game "COOKING TAG MANIA 2013" I made the Cajun dry rub and used it on some chicken breasts which we made sandwiches with...delicious! I also made some oven fries and sprinkled some of the seasoning on them. I will be trying the lemon-rosemary rub next. Thank you for posting.
     
  2. 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.
     
  3. 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.
     
  4. gailanng
    6 Differents Dry Rubs Created by gailanng
  5. 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.
     

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