Spice Rubs 4 ways
From jaie 16 years ago
- - to make
- Serves 114
One standard recipe with 3 additonal variations. Stored in an air-tight container, they last up to 6 months in a pantry. Keep away from heat and light.
Ingredients
- All-Purpose Rub: shopping list
- 1/3 cup coarse salt shopping list
- 1/4 cup packed light brown sugar shopping list
- 1/4 cup paprika shopping list
- 2 tablespoons ground black pepper shopping list
- 2 tablespoons dried oregano shopping list
- 2 tablespoons dried thyme leaves shopping list
- 1 tablespoon cayenne pepper shopping list
- Southwestern: shopping list
- cumin shopping list
- coriander shopping list
- chili powder shopping list
- Indian: shopping list
- Tumeric shopping list
- curry powder shopping list
- ground ginger shopping list
- cardamom shopping list
- Mediterranean: shopping list
- dried tarragon shopping list
- marjoram shopping list
- rosemary shopping list
- dill shopping list
- basil shopping list
How to make it
- All-Purpose Rub:
- In a small bowl, combine all the ingredients listed above for the All-purpose rub.
- Using clean hands, break up the sugar.
- Blend well.
- Store in an air-tight container, away from heat and light.
- Makes enought to season 5-10 pounds of meat, poultry or seafood.
- Southwestern Rub:
- Replace some of the paprika with cumin, coriander and chili powder.
- Indian Rub:
- Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
- Mediterranean Rub:
- Replace some or all of the oregano and/or thyme with dried tarragon, marjoram, rosemary, dill or basil. Also, omit the cayenne pepper.
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