Presenter:  Becky

Introduction:

During the warmer months we grill out.  A lot! I love the nights when I can prep the meal early and have my hubby grill it outside and all I have to do is make a side dish in the house.  So much less clean up!

I use this basic dry rub on so many things throughout grilling season.  You can totally change up the spices and/or the amounts of each spic to fit your family’s tastes.

Resources:

Procurements:
  • 2 T brown sugar
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t chili powder
  • 1 t cumin
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t paprika
Operating Procedures:
 
Measure out all ingredients into a small mixing bowl.  Use a whisk or fork to mix all spices together until well combined.
IMG_4707 IMG_4718
 
Store in an airtight container (like this cute one) until ready to use.
 
When ready to use on a protein of your choice, coat the protein in olive oil and then rub the spice mixture in.  Let it sit at room temperature for up to one hour or refrigerate overnight until ready to cook.

Proposals:

This will keep very nicely in an airtight container in a cool, dry place for up to a month. Ours never lasts that long and I tend to make this very often in the warmer months!

Closing Remarks:

This can be used on anything from chicken, to ribs, to lamb chops! I have also used it on pork butt that my husband cooks in his smoker.

Basic Dry Rub
A versitile and delicious dry rub almost anything!
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Ingredients
  1. 2 T brown sugar
  2. 1 t garlic powder
  3. 1 t onion powder
  4. 1 t chili powder
  5. 1 t cumin
  6. 1 t salt
  7. 1/2 t pepper
  8. 1/2 t paprika
Instructions
  1. Measure out all ingredients into a small mixing bowl. Use a whisk or fork to mix all spices together until well combined.
  2. Store in an airtight container until ready to use.
  3. When ready to use on a protein of your choice, coat the protein in olive oil and then rub the spice mixture in. Let it sit at room temperature for up to one hour or refrigerate overnight until ready to cook.
Proposals
  1. This will keep very nicely in an airtight container in a cool, dry place for up to a month. Ours never lasts that long and I tend to make this very often in the warmer months!
  2. This can be used on anything from chicken, to ribs, to lamb chops! I have also used it on pork butt that my husband cooks in his smoker.
Five to Nine Creations http://www.fivetoninecreations.com/
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