Dry Rub – Closet Cooking


Dry Rub

A simple dry rub that’s sweet, spicy and all kinds of tasty, perfect for chicken, beef and pork!

An easy way to kick up the flavour of any meat is to season it, whether by simply sprinkling on some salt and pepper or using a blend of spices or a marinade. A dry rub is a combination of dry spices that are rubbed onto the meat before cooking, whether pan frying, grilling, roasting, or smoking etc. This dry rub is the combination of savoy spices along with some sweet and molasses-y brown sugar. The spices include paprika, a chili power, cayenne, cumin, onion powder, garlic powder salt and pepper. When I can, I like to apply the rub to the meat the night before cooking it to let the flavours penetrate but it is also good when rubbed on just before cooking.

In the summer I often, apply this rub to chicken and steaks before grilling them and in the cooler months I use it on roasts!

Dry Rub

Dry Rub

Dry Rub

Dry Rub

After cooking, fell free to throw on some BBQ sauce!

Dry Rub

Dry Rub
Dry Rub

Dry Rub

Prep Time: 10 minutes Total Time: 10 minutes Servings: 8(1/2 cup of dry rub)

A simple dry rub that’s sweet, spicy and all kinds of tasty, perfect for chicken, beef and pork!

ingredients
  • 2 tablespoons paprika (I like to use smoked paprika)
  • 1 tablespoon chili powder (I like use chipotle chili powder)
  • 2 teaspoons cayenne (or to taste)
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 tablespoons brown sugar
directions
  1. Mix everything well.

Tip: Rub on chicken, beef, or pork before smoking, roasting, grilling, etc.
Tip: Apply the dry rub to the meat the day before and let it sit in the fridge overnight to let the flavours soak in.

Nutrition Facts: Calories 24, Fat 0.6g (Saturated 0, Trans 0), Cholesterol 0, Sodium 32mg, Carbs 5g (Fiber 1g, Sugars 2g), Protein 0.8g

Nutrition by: Nutritional facts powered by Edamam



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