Southwest Dry Rub

Submitted by Diana Adcock

"You can thank Emeril for this one!"

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 2 cups, or so

ingredients

• 3 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon coriander, ground
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper

directions

1. Combine all ingredients in an airtight container, shake it up and use it up.

Reviews

[Chippie1]

Di, this rub worked excellent on my chicken breasts. It's pretty close to Emeril's Essence missing I think oregano, basil and a couple of other things. I put the breasts along with the rub into a sandwich baggie and coated them thoroughly, then plopped them on the Foreman grill. The chicken sliced and placed upon a bed of spinach & romaine lettuce along with Teresa M's dressing #26701 made for a wonderful dinner. Thanks again Di for recommending this rub!!!!!!

 

[gruntlady]

very nice..used it on my steak.. followed recipe exactly and found it only made 1/3rd cup..next time I'll make a bigger batch...

 

[Allison Williams]

This was so easy to put together and excellent on grilled ribs. I found the amount just enough to cover (generously) six individually cut ribs. This will become my new standard spicy dry rub.

 

[sheepdoc]

This was great and super easy. I used the 1/2 T spoon instead of the 1 t spoon to make a little more. Did 2 rabbits and had some left over. (2 whole domestic rabbits, rubbed on all sides, in foil-lined and covered pan, 275 for about 4 hours, Remove from bone, mix with the liquid in the pan, recover and put back in oven until dinner is ready, serve on hamburger buns.)

 

[Annacia]

Great flavor here, lots of zip. I made half of the recipe and used some life into some bland baked salmon for a sandwich yesterday. I'm thinking grilled chicken next :D. Made for Culinary Quest 2015