6 DIFFERENTS DRY RUBS
These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.
Provided by Catnip46
Categories Low Cholesterol
Time 10m
Yield 1/3 cup
Number Of Ingredients 40
Steps:
- For each rub:.
- Combine ingredients.
- Store in covered container and keep in dry spot.
- Can be sprinkled on meats and poultry just before cooking or several hours before.
- Remember the longer time sprinkled on, the more intense the flavor.
Nutrition Facts : Calories 1519.7, Fat 39.1, SaturatedFat 7.3, Sodium 50043.2, Carbohydrate 322.1, Fiber 110, Sugar 88.3, Protein 55.2
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subhan sarwar
[email protected]Thank you for sharing these amazing dry rub recipes! I've already tried a few of them and they're all delicious.
A.s malik7622
[email protected]I'm impressed with the variety of flavors in these dry rubs. There's a rub here for every taste.
MD ABID
[email protected]These dry rubs are perfect for weeknight meals. They're quick and easy to make, and they always produce delicious results.
Dudaah Rocha
[email protected]I'm always looking for new dry rub recipes, so I'm glad I found this article. I can't wait to try all of these rubs!
Zeroyt 704
[email protected]The instructions for each rub are clear and easy to follow. I appreciate that the author also includes suggestions for different meats to use with each rub.
Brandon Box
[email protected]I love that this article includes so many different types of dry rubs. There's something for everyone here.
Maleyah Buie
[email protected]I'm new to cooking and these dry rubs have made it so easy to make delicious meals. Thank you for sharing these recipes!
Sadiek Said Abdulahi
[email protected]These dry rubs are a game-changer! I've been using them on all sorts of meats and they always turn out amazing.
Gabriel Kamanga
[email protected]I've tried several of the rubs in this article and they're all great. I especially like the lemon pepper rub on fish.
basar works
[email protected]The coffee rub was a unique and interesting flavor combination. I used it on steak and it was a hit with my family and friends.
Ubaidullah Sajjad
[email protected]I'm not a big fan of spicy food, but the chili rub was surprisingly good. It had just the right amount of heat and gave the ribs a nice smoky flavor.
Muhammad Ahmad Makhan Gujjar
[email protected]I tried the garlic herb rub on pork chops and they were delicious! The rub was easy to make and gave the pork chops a wonderful flavor.
Ishfaq Malik
[email protected]This is the best dry rub recipe I've ever used! The chicken came out so moist and flavorful. I'll definitely be making this again.