I love to create my own dry rubs. I have several that I make up in advance and keep frozen until ready to use. Anytime you can create something at home it will taste fresher without all the extra additives.
Here are a few of my favorites. Two for beef, pork or chicken. And a lighter version for fish.
Note: to any of these rubs add the salt only if you are not marinating the meat. The salt can be added in before you begin the cooking process. This will help keep the meat moist.
South Western Dry Rub
It has a little kick to it and is best with beef or pork.
Ingredients
1 tablespoon cayenne pepper
1 tablespoons cilantro, dried
1 teaspoon red pepper flakes
1/2 tablespoon ground coriander
1/2 tablespoon paprika
1/2 tablespoon onion flakes
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon kosher salt, or sea salt
1 teaspoon freshly cracked black pepper
Instructions
Mix all dry rub ingredients together. Can store in freezer up to 4 months
Memphis Dry Rub
Good for beef, pork or chickenIngredients:
2 tablespoons chili powder (not hot)
2 tablespoons smoked Spanish paprika or Hungarian paprika
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon brown sugar
1 tablespoon Kosher salt or sea salt
1/2 tablespoon ground mustard
1/2 tablespoon ground ginger
1 teaspoon ground cumin
2 teaspoons ground black pepper
Instructions
Mix all dry rub ingredients together. Can store in freezer up to 4 months
Lemon (or Lime) Pepper Rub
You can use this recipe for lime pepper, simply substitute the lemons for limes.
Great on fish, shell fish or chicken
Add this rub right before cooking. It shouldn't more than 5 minutes.
Ingredients:
2 large lemons, zest and juice
2 tablespoons freshly ground black pepper corns (can use a mixture of peppercorns)
2 tablespoons kosher salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
Instructions:
Zest and juice the lemons and mix with the salt. Spread out on parchment lined baking sheet and bake on 250 degrees until the zest is completely dried. Turn oven off and leave salt mixture in oven to continue drying.
Add the pepper and granulated onion and garlic and mix until well blended.
Store in a airtight container for up to a few months.