A homemade dry rub recipe is super easy to make and will add fab smoky flavours, mouthwatering aromas and season your meat perfectly whether you're grilling, frying or slow cooking. The one below is very versatile and can be used with all your favourite meats. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 9-10 tablespoons)
4 tbsp coriander seeds
2 tbsp smoked paprika (or regular paprika)
2 tbsp dried rosemary
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp dried marjoram
4 tsp cumin seeds
4 tsp black peppercorns
2 tsp mustard powder
2 tsp onion powder
2 tsp sumac powder (optional)
2 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your dry rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: Toasting the coriander, cumin and peppercorns prior to grinding will add even more flavour to your finished blend and only takes minutes to do. Click here to read more about toasting and grinding. (Link opens in new window)
Note 2: If you have them, I recommend using a quality rock/sea/kosher salt as these types of salts are less processed and therefore healthier and tastier. However you can use table salt if that's all you have to hand.
Ingredient Note: This recipe for dry rub uses a few whole ingredients. If you don't have them whole, simply use pre-ground powders and reduce the quantities by half. So for 4 tablespoons of coriander seeds you would use 2 tablespoons of ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.