Ten Tantalizing Dry-Rub Recipes You Can Make At Home!

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Dry rubs are a fast, simple way to add zest and enhanced flavor to meats of all kinds—chicken, beef, pork, lamb and fish. It’s so easy–you simply combine all the dry ingredients and cover the meat selection with the spice-mixture and literally rub it into the meat so the flavors can be released. Any left-over rub mixtures can be saved for later use in a tightly-sealed container in refrigerator or freezer.

But let’s get down to the nitty-gritty of seeing what delectable spices can be teamed up with one another so your meats can be brimming with added flavor! With each dry-rub recipe, thoroughly blend all ingredients and rub it in!

 
 

1: Coriander/Cumin-Seed Rub:

Ingredients:

** ¼ cup toasted, crushed coriander seeds

** ¼ cup toasted, ground cumin seeds

** ¼ cup brown sugar

** ¼ cup paprika

Blend all ingredients and season with salt and pepper.

2: Spicy-Cayenne Rub:

** ¼ cup paprika

** ¼ cup chili powder

** 2 teaspoons cumin

** 1 teaspoon cayenne pepper

** 1 tablespoon salt

** 1 teaspoon coarse ground black pepper

** 2 teaspoons brown sugar

3: Sweet-N-Spicy Rub:

** 2 tablespoons brown sugar

** 2 tablespoons ground paprika

** 1 tablespoon white sugar

** 1 tablespoon garlic-salt

** 1 tablespoon celery salt

** 1 tablespoon chili powder

** 2 teaspoons freshly-ground black pepper

** 1 teaspoon ground cayenne pepper

** ½ teaspoon dry mustard

4: ‘Thyme’-for-Chicken Rub:

** 2 tablespoons non-iodized salt

** 1 tablespoon garlic powder

** 1 tablespoon onion powder

** 1 teaspoon ground thyme

** 1 teaspoon rubbed sage

** 1 teaspoon paprika

** 1 teaspoon black pepper

5: Hot-N-Sassy Rub:

** 3 dried Chipotle chilies—microwave 15-20 seconds and trim off stems and remove seeds. Chop in spice grinder.

** 3 tablespoons black peppercorns

** 1 tablespoon coarse salt

** 1 tablespoon cumin

Add ingredients and grind to fine powder.

6: Three-Pepper Rub:

** 1/3 cup paprika

** ¼ cup sugar

** 3 tablespoons black pepper

** 2 tablespoons salt

** 2 teaspoons dry mustard

** 2 teaspoons dry mustard

** 1 teaspoon white pepper

7: Best-Basil Rub:

** 1/3 cup paprika

** 3 tablespoons dry mustard

** 3 tablespoons onion powder

** 2 tablespoons ground basil

** 1 tablespoon black pepper

** 1 teaspoon salt

** 2 teaspoons or 1 tablespoon red pepper—how hot do you like it?

8: LOADED, All-Purpose Rub:

** ¼ cup sugar

** 2 tablespoons paprika

** 1 tablespoon onion powder

** 2 tablespoons seasoned salt

** ½ tablespoon garlic powder

** ½ tablespoon chili powder

** ½ tablespoon lemon pepper

** 1 tablespoon dried sage

** ½ teaspoon dried basil

** ½ teaspoon dried rosemary

** ¼ teaspoon cayenne pepper

9: Not-Just-For Meat Rub:

You can brush veggies with olive oil and sprinkle this rub to add a burst of zestiness!

** 2 tablespoons black pepper

** 1 tablespoon ground bay-leaf

** 1 tablespoon kosher salt

** 1 teaspoon nutmeg

** 1 teaspoon cinnamon

** 1 tablespoon allspice

** 1 tablespoon mace

** 1 teaspoon celery seed

** ½ teaspoon cayenne pepper

10: Cajun-Cuisine Rub:

** ½ cup Creole mustard

** ½ cup minced onion

** 1 ½ tablespoons minced garlic

** 1 tablespoon hot-pepper sauce

** ¼ cup dry Cajun seasoning blend

Dry rubs are meant to give all your meats (and veggies) a combination of spices, seasonings and herbs that will result in a flash of flavor and mouth-watering goodness! Your dry rubs can be sprinkled over meat or actually rubbed in; and dry rubs depend on the natural moisture of the meat, poultry or fish to adhere.

When applying a rub to chicken with skin, make sure the rub is placed under the skin to ensure optimal permeation into the actual meat. Also, how long a rub should be allowed to rest on any food can range from 20 minutes to several hours or more depending on how dense the meat is and how potent you want the rub to taste.

When storing excess dry rubs, they can be safely stowed in a tightly-sealed container, preferably in the refrigerator.

Bon appetite!