Happy Tasty Thursday!
Today we are going to make a dry rub from scratch. Throw away the processed store bought junk and make your very own, healthy rub. This recipe will make about a 1/2 cup so you can store the rest and use it for a quick meal.
Use 2 tbsp of spice rub mix to add to poultry or fish. Cover and refrigerate for at least 30 minutes, 4 hours is better or overnight. I have used this rub without marinating and it still tasted great. You can also marinate and freeze your meat for 1-2 months.
To use this rub as a flavoured crust for searing and barbecuing, pat dry onto meat. To allow flavours to infuse better when marinating, use 1 tsp of oil per portion of meat.
For every 4 servings:
1 lb/500 g bonelesss meats/poultry or
1-1/2 lb/750 g bone0in meat/poultry or
1 lb/500 g fish
- ¼ cup sweet paprika
- 2 tbsp chili powder
- 2 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- ¼ cup seat salt (I use just under 2 tbsp)
- ¼-1/2 cup black pepper
- 2 tsp cayenne pepper
- Mix all ingredients together, adding sea salt, black pepper and cayenne pepper slowly and adjusting to your liking. Taste test while adding those three ingredients.
- Mix well with hands or a spoon and add to vegetables, poultry or fish. Or store it in a plastic bag or container.
Are those the “real” / “true” amounts of salt and pepper?
Right?! Seems like too much.
Are the measuring amounts correct for sea salt and black pepper? 1/4 cup seems like WAY too much to me?
Add them in slowly and use what you like. The rub should have a powerful punch to it. When you make it and see how much you get out of it, it will make more sense.
Hi Ladies, it doesn’t seem like that much to me. Flavia states in the recipe that this makes 4 servings.
“Seat” salt?? I don’t even want to know LOL
LOL!
It’s SEA salt, it was just a spelling mistake 🙂
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How is rub on ribs?
Give it a try. I’m sure it would be good.
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