14 Spice Dry Rub Mix For Beef, Chicken Or Pork
Recipe: #18606
April 24, 2015
Categories: One-Pot Meal July 4th, Picnic, Sunday Dinner, Grilling (Outdoor), Oven Bake, Spices, more
"This spice mix is an excellent blend and adds a complex combination of flavors to meats and sauces in a jiffy. It makes a big enough batch that you can keep on hand for jazzing up your meat at the last minute. Use the quantities of each ingredient as a guide to their importance in the mix. The seasoned salt and paprika are the largest quantities of any of the ingredients, so I don't recommend eliminating them. But the small amount of cloves and mace could be eliminated without significantly effecting the taste of the blend, if you don't have them on hand. It's easy to customize this mix to please your palate. This recipe combines spices with dark brown sugar. (The sugar adds flavor, and promotes browning.) It's sweet, savory, and spicy all in one blend. It is great to use on chicken, beef or pork. I use this spice mix when I make my recipe, posted here, for 3 Barbecue Sauce Recipes #recipe18608 PLEASE NOTE: *****For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, or black pepper. ***** For a sweeter blend, increase the allspice, cloves, mace, or brown sugar. ***** For a smokier blend, omit the sweet paprika and substitute all smoked paprika. ***** For a saucier coating on your meat, brush it with barbecue sauce during the last 5-10 minutes of cooking time. Recipe courtesy of Monica Matheny of The Yummy Life Blog. Yields 1 3/4 cup"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (303.7 g)
- Calories 692.3
- Total Fat - 11.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 35658.6 mg
- Total Carbohydrate - 158.4 g
- Dietary Fiber - 30.2 g
- Sugars - 107.5 g
- Protein - 17.6 g
- Calcium - 314.5 mg
- Iron - 20.2 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Spread brown sugar out on a baking sheet for 1-2 hours, so it can dry out and avoid clumping.
Step 2
Combine all ingredients in a food processor, and pulse until well mixed OR sift the ingredients into a bowl, and whisk them until mixed.
Step 3
Store in airtight container.
Step 4
TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in.
Step 5
If you have time, wrap or cover the meat, and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away.
Step 6
Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you don't have smoked Spanish paprika, you can substitute with regular sweet paprika.
- If you are looking for a lower sodium version, reduce the amount of seasoned salt to 1/8 cup.
- Substitute garlic powder for garlic salt - This substitution will reduce the overall sodium content of the dry rub mix, while still providing a flavorful garlic flavor.
- Substitute smoked paprika for sweet paprika - This substitution will add a smoky flavor to the dry rub mix, while still providing a mild spiciness.
Spicy Version Increase the chili powder, cayenne, cumin, and black pepper to 2 tablespoons each and add 1 teaspoon of red pepper flakes.
Roasted Garlic Mashed Potatoes - Roasted garlic mashed potatoes are a great side dish to serve with this 14 Spice Dry Rub Mix for Beef, Chicken or Pork. The creamy potatoes are a great contrast to the spicy rub, and the roasted garlic adds a delicious depth of flavor.
: Grilled Asparagus with Lemon-Garlic Butter Sauce
: Grilled asparagus with a lemon-garlic butter sauce is a great accompaniment to the 14 Spice Dry Rub Mix for Beef, Chicken or Pork. The buttery sauce adds a richness to the dish that complements the spicy rub, and the lemon and garlic add a bright flavor to the asparagus.
FAQ
Q: How long should I marinate the meat with the spice mix?
A: It is best to marinate the meat with the spice mix for 1-2 hours, but if you are short on time, you can cook the meat immediately after applying the mix. For best results, refrigerate the meat for 1 hour (or up to 12 hours) before cooking.
Q: What is the best way to cook the marinated meat?
A: The best way to cook the marinated meat is to grill or bake it in the oven. For optimal results, preheat the oven or grill to the desired temperature and cook the meat until it reaches the desired doneness.
12 Reviews
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Fun facts:
The use of spices to season food is said to have originated in the Middle Ages, when merchants from the Middle East brought spices to Europe. In the 16th century, spices were even used as currency.
The combination of sweet and savory flavors in this spice mix is similar to the flavors found in the classic barbecue sauce created by the famous American chef, Paul Kirk. He was known as the "Kansas City Baron of Barbecue" and his sauce is still popular today.