Dry Rubs
When I find or create a rub that I especially like,
I make a large batch and put it in a labeled spice jar so I can have easy
access to it when ever I need it. I do not need to dig out all of the ingredients
each time, but can simple take it off the shelf. These are the rubs I use
often, and have them on the shelf waiting for their next meal. These recipes
come from various sources, and may or may not have been modified or adjusted.
The quantities listed are for a single mix.
I will usually make the small quantity recipes in multiples so I have enough
left over to store for future use.
Rotisserie
Chicken Rub
Coffee Rub For Beef
Jamacian Curry Powder
Blackened Catfish Rub
Creole Seasoning
Go-To Salmon Rub
Guga Rub
Montreal Steak Seasoning
Middle Eastern Rub
Latin Rub
1
tsp. salt
1 tsp. ground black pepper
1 tsp. garlic powder
1 sprig rosemary, chopped
This
simple mix really flavors chicken, especially cornish hens!
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2
tablespoons finely ground coffee or espresso powder
2 tablespoons brown sugar
1 tablespoon garlic powder
1 teaspoon cumin
2 teaspoons dried rosemary
2 teaspoons salt
2 teaspoons pepper
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2
1/2 tablespoons ground turmeric
1 tablespoon ground coriander seeds
1 Tablespoon cumin seeds
2 teaspoons allspice
2 teaspoons ground ginger
2 teaspoons dry yellow mustard seeds
2 teaspoons ground fenugreek seeds
1 1/2 teaspoons white or black pepper
1 whole dried clove (use about 1/4 teaspoon ground)
1 teaspoon ground nutmeg optional
1/2 teaspoon dried and ground or more scotch bonnet pepper or cayenne pepper
Note:
When grinding whole seed, toast seeds for 3-5 minutes in an iron frying pan,
then grind.
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2
tsp. garlic powder
2 tsp. thyme
2 tsp. white pepper
2 tsp. black pepper
2 tsp. cayenne pepper
2 tsp. lemon pepper
2 tsp. cumin or chili powder
2 tsp. rosemary (crush in hand before adding)
2 tsp. fennel seed (crush with back of spoon)
1 tsp. allspice
1 tsp. oregano
1/2 tsp. salt
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2
T onion powder
2 T garlic powder
2 T dried oregano
2 T dried basil
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
5 T paprika
3 T salt
feel free to add:
celery powder
ground bay leaf
(note: this makes a lot, so unless you have a large use for this, do not multiply
but just make as directed)
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1/4
teaspoon salt (light measure)
1/4 teaspoon ground black pepper (heavy measure)
1/4 teaspoon garlic powder (heavy measure)
1/4 teaspoon ginger (heavy measure)
(mix ingredients together)
1-1/2 teaspoons brown sugar (more or less) (keep separate)
note: These quantities are per 1-1/2 lbs of salmon. Add brown sugar only when
salmon is almost done
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Guga Rub (for pork, chicken, or fish)
1/4
cup salt
1/4 cup brown sugar
1/4 cup smoked paprika
1 tblsp garlic powder
1 tblsp onion powder
1 tblsp black pepper
1 tblsp tumeric
1 tsp cinnamon
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1/2
tsp dry mustard
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp coriander
1/4 tsp dried dill
1/4 tsp onion powder
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1/2
tsp coriander
1/2 tsp tumeric
1/2 tsp sumac
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp nutmeg
1/4 tsp onion powder
1/4 tsp cinnamon sugar
1/4 tsp cumin
1/4 tsp cardamom
1/4 tsp baharat (optional)
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1/4
tsp chile powder
1/4 tsp adobo
1/4 tsp sazon goya
1/4 tsp garlic powder
1/4 tsp onion powder
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