Dry Rub - A Versatile Blend of Herbs and
Spices For All Your Favourite Cuts of Meat

If you're after a versatile dry rub that's suitable for all your favourites meats, then this is the one to choose. Made in just minutes, you can use it for your chicken pieces, succulent steak and juicy pork chops and enjoy grilling, frying, or oven cooking perfection.

What You'll Need: (makes about 9-10 tablespoons)

3 tbsp paprika
2 tbsp coriander seeds
2 tbsp dried thyme
1 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp chili powder
1 tbsp dried parsley
1 tbsp garlic powder
2 tsp mustard powder
2 tsp ginger powder
2 tsp sea salt
1 tsp grated nutmeg
6-8 dried bay leaves

tbsp = tablespoon

Directions:

Crumble the bay

Grind the bay pieces, peppercorns, coriander, cumin and salt

Add to a bowl

Stir in the nutmeg, mustard, paprika, chili, garlic and ginger powders

Finally, crumble in the thyme and parsley. Stir again

Store your rub recipe in a cool place in an airtight container and out of direct sunlight. Use within 6 months.

Note: You could dry toast the cumin, coriander and peppercorns before grinding and combining. The heat really brings out the flavours and aromas and is recommended if you have a spare few minutes Click here to read about how to do this. (Link opens in new window)