A dry rub is a mix of several spices that's typically used as a seasoning for meat, fish or poultry. Making one yourself is easy, and the combinations of spices you can use are infinite.
Tips for Preparing a Spice Rub:
- Most dry rubs are used to season foods before cooking, often as a sort of dry marinade that's left on for a period of time so the flavors can soak in and blend.
- Use dry rubs lightly. Dust them on steaks, chicken breasts and fish fillets, and let them rest for about 30 minutes before cooking. You'll notice that the spices bring some moisture to the surface of the food. This blends with the seasonings and creates a delicious glaze when cooked.
- assorted spices
- fresh cracked black pepper
Making a Dry Spice Rub:
- Begin your dry rub by using a small bowl to mix together the spices you want to be part of the rub's flavor, but do not include salt yet. Salt will be the last ingredient you add.
- For an Italian seasoning, mix 1 tsp. each ground fennel, sage and marjoram with 1/2 tsp. each garlic powder, black pepper and thyme.
- For a Cajun-style seasoning, mix 1 tbsp. paprika with 1 tsp. each garlic powder, cayenne pepper and thyme, plus 1/2 tsp. each black and white pepper.
- For a Chile dry rub, mix 2 tsp. pure chili powder (made only from dried ground chilies) with 1/2 tsp. ground cumin and 1/4 tsp. each oregano, black pepper and garlic powder.
- Be creative: You can also make a dry rub from combinations of spices you create yourself.
- Finish the dry rub by adding enough salt to comprise about 1/5 (20 percent) of the dry rub.
- Mix all ingredients together well.