This easy and flavorful dry rub is perfect for adding a smoky, slightly sweet kick to your favorite meats. Whether you’re grilling, roasting, or slow-cooking, this spice blend brings out rich flavors with simple pantry staples. You can adjust the heat level to your taste, making it a versatile go-to seasoning for any dish!
Recipe Ingredients:
- 4 tbsp dark brown sugar
- 4 tbsp smoked paprika can substitute regular paprika
- 2 tbsp coarse salt
- 1 tbsp ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
How To Make Dry Rub?
- Mix the spices: In a bowl, combine all the ingredients and mix thoroughly. Alternatively, place them in a jar with a tight-fitting lid and shake well.
- Store the rub: Use immediately or store in an airtight container for up to 6 months. For the best freshness, keep it in a zip-lock freezer bag, removing as much air as possible before sealing.
- Apply to meat: Spread the dry rub onto a rimmed baking sheet or a large bowl. Add your meat of choice and generously coat every surface, massaging the rub into all crevices for maximum flavor.
Recipe Tips
- Use fresh spices: Spices lose their potency over time. For the best flavor, use fresh paprika, cumin, and coriander.
- Adjust the heat: If you love spice, add extra cayenne pepper. For a milder version, reduce it or leave it out.
- Pat the meat dry: Before applying the rub, make sure the meat is dry to help the spices stick better.
- Let it rest: After rubbing the meat, let it sit for at least 30 minutes (or overnight) to absorb maximum flavor.
- Store properly: Keep the rub in an airtight container in a cool, dark place to maintain freshness for up to 6 months.
How To Store Leftovers?
- Refrigerate: No need to refrigerate dry rub. Store it in an airtight container in a cool, dry place for up to 6 months.
- Freeze: For longer storage, place the rub in a zip-lock bag, remove as much air as possible, and freeze for up to 1 year.
Nutrition Facts
- Calories: 330kcal
- Carbohydrates: 77g
- Protein: 7g
- Fat: 5g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 1g
- Sodium: 590mg
- Potassium: 994mg
- Fiber: 14g
- Sugar: 50g
- Vitamin A: 14682IU
- Vitamin C: 3mg
- Calcium: 186mg
- Iron: 9mg
Check out More Recipes:
Alton Brown Dry Rub
Description
This easy and flavorful dry rub is perfect for adding a smoky, slightly sweet kick to your favorite meats. Whether you’re grilling, roasting, or slow-cooking, this spice blend brings out rich flavors with simple pantry staples. You can adjust the heat level to your taste, making it a versatile go-to seasoning for any dish!
Ingredients
Instructions
- Mix the spices: In a bowl, combine all the ingredients and mix thoroughly. Alternatively, place them in a jar with a tight-fitting lid and shake well.
- Store the rub: Use immediately or store in an airtight container for up to 6 months. For the best freshness, keep it in a zip-lock freezer bag, removing as much air as possible before sealing.
- Apply to meat: Spread the dry rub onto a rimmed baking sheet or a large bowl. Add your meat of choice and generously coat every surface, massaging the rub into all crevices for maximum flavor.
Notes
- Use fresh spices: Spices lose their potency over time. For the best flavor, use fresh paprika, cumin, and coriander.
Adjust the heat: If you love spice, add extra cayenne pepper. For a milder version, reduce it or leave it out.
Pat the meat dry: Before applying the rub, make sure the meat is dry to help the spices stick better.
Let it rest: After rubbing the meat, let it sit for at least 30 minutes (or overnight) to absorb maximum flavor.
Store properly: Keep the rub in an airtight container in a cool, dark place to maintain freshness for up to 6 months.
Alton Brown Dry Rub
