- salt
- granulated garlic
- ground pepper
- oregano
- basil
- thyme
- brown sugar, you can make your own, our recipe here.
- chili powder
- dry mustard
- paprika
- cayenne pepper
- mortar and pestle set
- storage jar or freezer bag
- whisk
- measuring spoons
- measuring cups
- medium-sized mixing bowl
Our Favorite Dry Rub
by the seat of my pants!
1/3 c salt
1 T plus 2 t granulated garlic
1 T plus 1 t ground pepper
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne
1/2 t basil
1/2 thyme
Turn the salt, granulated garlic, ground pepper, brown sugar, chili powder, dry mustard, paprika, and cayenne into a medium-sized mixing bowl. Use a fork, or a whisk to combine well. Make sure all the ingredients are mixed together evenly.
Place in a small screw-top jar or heavy-weight freezer bag. Store in a cool dry place.
To use: Generously sprinkle over the surface of the meat. Rub to massage into the meat as needed for the flavor to penetrate. Let rest either in the refrigerator for longer periods of time or at room temperature. Allow the meat to come up to room temperature, prior to grilling.
UPDATE:
For your convenience, a "copy and paste" version of Our Favorite Dry Rub has been
included below.
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Printable "copy and paste" version:
by the seat of my pants!
1 T plus 2 t granulated garlic
1 T plus 1 t ground pepper
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne
1/2 t basil
1/2 thyme
Turn the salt, granulated garlic, ground pepper, brown sugar, chili powder, dry mustard, paprika, and cayenne into a medium-sized mixing bowl. Use a fork, or a whisk to combine well. Make sure all the ingredients are mixed together evenly.
Place in a small screw-top jar or heavy-weight freezer bag. Store in a cool dry place.
To use: Generously sprinkle over the surface of the meat. Rub to massage into the meat as needed for the flavor to penetrate. Let rest either in the refrigerator for longer periods of time or at room temperature. Allow the meat to come up to room temperature, prior to grilling.
Grilling season is almost upon us -- time to make this dry rub. Thanks!
ReplyDeleteIt will serve you well, not too hot, not too spicy! Thanks for dropping by!
DeleteThat sounds delicious! Pinned.
ReplyDeleteThanks!
DeleteSure looks delicious, we make Salmon Rub (good for chicken, too) Italian rub, and a pork rub with kick, some are quite similar to yours! From FFavorites, Sandi
ReplyDeleteHi Sandi, thanks for stopping by! Funny we don't eat a lot of salmon (due to the cost in our area) but I think maybe a rub for some of the other fresh fish available would be nice. Thanks for the idea.
DeleteSounds like one hubby would like, he loves rubs, sauces, and spices. Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!
ReplyDeleteDee, you are welcome, thanks for hosting!
Delete