Spicy Dry Rub Recipes

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.)

HOMEMADE DRY RUB FOR EVERYTHING

Steps:

• Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
• To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

BEST SPICE RUB RECIPE BY TASTY

Steps:

• In a jar, add all the spices and shake until combined.
• Store in a tightly covered container, such as a mason jar, for up to a year.
• Season your favorite meats and vegetables with the rub.
• Enjoy!

SPICY DRY RUB

Steps:

• In a small bowl stir everything together. Rub into shrimp, chicken or pork a few minutes before grilling.

SWEET AND SPICY DRY RUB

Steps:

• Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
• To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.