Rub A Dub Dub Recipes

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RUB A DUB-DUB



Rub a Dub-Dub image

Rubs can be applied just before cooking, but for a more pronounced flavour, apply your rub and refrigerate for several hours. When a rub is applied and is tightly wrapped and refrigerated for 12-24 hours, the flavour will infuse the meat. I have found that kosher salt is the best to use as the sharp pieces of salt, when rubbed, permeate the meat more efficiently.

Provided by Chef mariajane

Categories     Low Cholesterol

Time 5m

Yield 1 cup

Number Of Ingredients 10

4 tablespoons brown sugar
4 tablespoons kosher salt (or table salt)
2 tablespoons paprika
1 tablespoon mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
1/2 teaspoon cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

  • Mix all the ingredients together in a bowl. Store in an airtight container.
  • NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.

Nutrition Facts : Calories 359.7, Fat 5.4, SaturatedFat 0.5, Sodium 27940.8, Carbohydrate 78.3, Fiber 8.5, Sugar 59.8, Protein 7.3

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