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Dry Rub Recipe

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Hi, I am looking for a dry rub I can put together now to take me through the summer. Something I can put on beer can chicken and other meats I put on the grill in the summer. Thanks.

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  1. I really love the Hugh's Dry Rub recipe from allrecipes.com. I usually turn to other "fancier" sites for recipes, but everytime i have used this dry rub it is a huge crows pleaser. I also like because it works on all sorts of proteins. It makes a good size batch that should last you a while.

    http://allrecipes.com/Recipe/Hughs-Dr...

    http://allrecipes.com/Recipe/Hughs-Dr...

    1 Reply
    1. re: njensen

      Thank you so much for this link; I will use this rub a lot!!!

    2. Steve Raichlen has a good rub recipe, but I always add extra stuff according to my mood. You could just make a basic, and then add to it later.

      http://www.bbqu.net/

      2 Replies
      1. re: danhole

        steve raichlen's jerk rub is not for everyday, but it is GOOD! http://www.bbqu.net/season1/102_4.htm... (dry rub recipe at the bottom of the main recipe)

        1. re: danhole

          love that website - thanks for the info!

        2. Here is a place without a recipe. Instead it has rules for making a spice rub all your own. They seem like good rules too and a little stroll on the internet can give you ideas for what you want to make it personal.

          http://www.relishmag.com/article/2342...

          1. Creole Seasoning

            Yield: ¼ cup

            This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. This is particularly good on grilled chicken, duck or pork.

            Ingredients:

            • 2 teaspoons salt
            • 1½ teaspoons paprika
            • 1 teaspoon cayenne pepper
            • 1 teaspoon white pepper
            • 1 teaspoon black pepper
            • 1 teaspoon granulated onion
            • 1 teaspoon granulated garlic
            • 1 teaspoon crushed dried basil leaves
            • ½ teaspoon crushed dried oregano leaves
            • ½ teaspoon crushed dried thyme leaves
            • ½ teaspoon crushed dried parsley leaves

            Note: This version of Creole seasoning contains salt -- If you like to control salt content separately, omit the salt from the blend.

            Method:

            1. In a medium bowl or food processor combine salt, paprika, cayenne pepper, white pepper, ground black pepper, granulated onion, granulated garlic, crushed basil, crushed oregano, crushed thyme and parsley. Mix thoroughly.
            2. Use like salt. When it's salty enough, it's seasoned to perfection.
            3. Store in an airtight container for up to three months.

            Note: The amounts in this recipe are given by volume. So a "teaspoon" can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.

            1. For a baby back rib rack I just mix more or less equal amounts (say 2 Tbs each) of cumin, paprika, sugar, and salt, with a bit (say 1 tsp) of fennel, red pepper, dry mustard, and oregano. Maybe it's not genuine but it works quite well for me.