Southwest Dry Rub Recipes

DRY RUB

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

SOUTHWEST CHICKEN RECIPE

Steps:

• In a small bowl mix together all of the seasonings.
• Evenly sprinkle spice mixture over both sides of each piece of chicken.
• Heat 1 teaspoon of coconut oil in a large skillet over medium heat. Place the chicken breasts in a single layer in the skillet.
• Cook 6-7 minutes, until browned. Flip chicken and add the remaining coconut oil.
• Cook an additional 6-7 minutes until chicken reaches 160º F and juices run clear.
• Transfer chicken to a plate, cover with aluminum foil and let rest for at least 5 minutes before serving.

EMERIL LAGASSE SOUTHWEST DRY RUB

Steps:

• Combine all ingredients thoroughly.
• Can be stored in an air tight container for six months or so.

THE ULTIMATE DRY RUB

Steps:

• Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
• Dry rub can be used right away or stored for up to 6 months.
• To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
• To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

SANTA FE SPICE RUB

Steps:

• In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
• Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
• Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.

SOUTHWEST DRY RUB

Steps:

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

AUTHENTIC TEXAS-STYLE BRISKET DRY RUB RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed.
• Pat the brisket dry on all sides using paper towels.
• With a spoon, sprinkle the rub liberally onto the meat. Simultaneously press it in and rub it with your fingertips until it adheres to the entire surface.
• Turn the meat and repeat on all sides. Let the brisket sit for up to 24 hours, refrigerated, or cook immediately according to your recipe.

EMERIL'S SOUTHWEST DRY RUB

Steps:

• Combine all ingredients thoroughly.