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All-Purpose Spice Rub

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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@bernettavan
Contributor
@bernettavan
Contributor
"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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  1. 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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