Dry Spice Rub Recipes for BBQ Chicken, Ribs, Steaks, Pork, and Fish
Discover mouthwatering dry spice rub recipes to take your BBQ chicken, ribs,...
Universal Spice Rub
Recipe: #12367
March 31, 2014
Categories: 5-Minute Prep, Sunday Dinner, Gluten-Free, Spices, Sugar, more
"I tried this recipe a couple of years ago and have been keeping this on hand all the time since then. It was in the July 2012 copy of Canadian Living magazine. Keep this simple all-purpose rub on hand for a last minute flavour boost. You can rub it onto ribs, brisket, steak, chicken, fish and seafood before putting them on the BBQ."
Original is 32 servings
Ingredients
Nutritional
- Serving Size: 1 (1.8 g)
- Calories 4.8
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 74.4 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.5 g
- Protein - 0.2 g
- Calcium - 3.8 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small bowl, stir together paprika, brown sugar, garlic powder, cumin, salt, oregano, onion powder, pepper, dry mustard and cayenne pepper.
Step 2
Use 2 tablespoons of the rub for every 4 servings boneless (1 lb/450 g) or bone in (1 1/2 lbs/675 g) meat or poultry, or fish (1 lb/450 g).
Step 3
Let stand at room temperature for 15 mins after rubbing. Or cover and refrigerate for up to 24 hours before grilling.
Step 4
Store in an air-tight container for up to 3 months.
Tips
No special items needed.
1 Reviews
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