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June 08, 2016

Dry Rubs

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 chicken

Ingredients:

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.

Posted by terri at 11:00 PM | Comments (0)