Even though this is a fairly basic dry rub seasoning, it will still add bags of flavour to your food. It only takes minutes to make, is versatile and can be used with beef, pork or chicken. It also makes a decent all-purpose seasoning. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7-8 tablespoons)
2 tbsp black peppercorns
2 tbsp dried basil
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp mustard powder
4 tsp dried thyme
2 tsp paprika powder
2 tsp chili powder
2-3 tsp salt (see note below)
tbsp = tablespoon
Store in an airtight jar out of direct sunlight and use within 3-6 months.
Note: I recommend using a quality rock/sea/kosher salt. However, you can use regular table salt if that's all you have available.
How to use...
Liberally cover your meat with the rub and press or massage in so you get an even coating. Wrap or cover and place in the refrigerator for at least an hour, or better overnight.
An hour or so before cooking, take out of the fridge so the meat can return to room temperature.
Ingredient Note: I use whole peppercorns for this recipe. If you only have pre-ground pepper, use this, but reduce the amount the recipe requires by half. For example, 2 tablespoons of peppercorns equals 1 tablespoon of pre-ground pepper. Stir it in with the other powders when making.
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