All-Purpose Spice Rub

Name: All-Purpose Spice Rub
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 serving(s)
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)

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Recipe 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!

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READY IN: 30mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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.
Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).
VARIETIES:
Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.

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