6 Differents Dry Rubs

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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.

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Steps

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For each rub:.

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Combine ingredients.

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Store in covered container and keep in dry spot.

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Can be sprinkled on meats and poultry just before cooking or several hours before.

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Remember the longer time sprinkled on , the more intense the flavor.

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Ingredients

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chili powder, garlic powder, dried oregano, ground cumin, lemon peel, dried rosemary leaves, salt, fresh coarse ground black pepper, minced garlic cloves, dried basil leaves, dried oregano leaves, paprika, dried thyme leaves, ground allspice, ground red pepper, dehydrated onion, thyme leaves, ground nutmeg, sugar, onion powder, cayenne pepper, white pepper, ground black pepper, dry thyme leaves, oregano leaves, ground coriander, ground cinnamon, brown sugar