Making your own homemade dry rubs only takes minutes and is the key to getting the best out of your meat. Whether grilling, frying or oven cooking, this blend of flavour packed spices and herbs is just the thing for seasoning and flavouring your food to perfection! This is a versatile recipe but I find it particularly good used with chicken. (See the bottom of the page for a few other recipes)
What You'll Need: (makes about 10-11 tablespoons)
3 tbsp paprika
2 tbsp coriander seeds (cilantro)
2 tbsp dried thyme
2 tbsp dried basil
1 tbsp black peppercorns
1 tbsp garlic powder
4 tsp brown sugar
4 tsp mustard powder
4 tsp cayenne pepper
2 tsp dried tarragon
2 tsp onion powder
1-2 tsp salt
tbsp = tablespoon
tsp = teaspoon
Store in a cool place, in an airtight jar and out of direct sunlight. Use within 3 months.
Note: Dry toasting the peppercorns and coriander before grinding and combining with the other ingredients will add even more flavour to your finished rub.
This is quick and easy to do and is something I recommended if you have the time.
See the grinding page for tips and photos of how to do this. (Link opens in new window)
Note: For the best flavours you'll see I use a couple of whole spices for this recipe. However, if you don't have them whole just use pre-ground powders and reduce the amounts by half. So, for 2 tablespoons of coriander seeds you use 1 tablespoon of pre-ground coriander. Do likewise for the peppercorns if you don't have whole and stir in with any other powders when making.