Recipe courtesy of Cliff Crooks
Recipe courtesy of Cliff Crooks
Watch how to make this recipe.
Homemade Dry Rub for Everything
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 58
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 42 mg
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 58
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 42 mg
Ingredients
Directions
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
