Thursday, March 6, 2014

My Favorite All-purpose Dry Meat Rub

I love this stuff.  I make it in huge batches, and I put it on EVERYTHING – chicken, beef, and it is especially good on pork.  Depending on how intensely spicy you like your food, you can use this as a rub or just sprinkle a little onto your meat prior to cooking. 

You can also adjust the proportions as you like.  (But don’t skimp on the cumin!)

Mix together:
  • ½  part cayenne pepper
  • ½  part chili powder
  • ½  part black pepper
  • 1 part turmeric
  • 1 part sweet paprika
  • 2 parts salt
  • 2 parts dry mustard
  • 2 parts rosemary
  • 2 parts thyme
  • 3 parts garlic powder
  • 4 parts onion powder
  • 8 parts ground cumin

Place your rub in a large jar, preferably one with a pour-able lid, and keep it somewhere easy to reach, because once you try it, you’ll want to use it all the time.


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