This is the recipe to choose if you want a meat rub recipe that's versatile enough to use on all cuts and types of meat: Chicken, turkey, steak, pork chops it'll work on just about anything! It also doubles up as a tasty general seasoning for soups, stews, casseroles etc. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 9-10 tablespoons)
3 tbsp smoked paprika (or regular paprika)
2 tbsp black peppercorns
2 tbsp dried marjoram
1 tbsp cumin seeds
1 tbsp garlic powder
4 tsp dried basil
2 tsp mustard powder
2 tsp chili powder
2 tsp salt (see note 2 below)
1 tsp turmeric powder
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your meat rub in a cool place in an airtight container out of direct sunlight. Use within 3 months.
Note: If you have a spare few minutes, you could dry toast the cumin and peppercorns prior to grinding. This will add even more flavours to your homemade blend. Click here to read about how to do this. (Link opens in new window)
Note 2: You can use regular table salt for this meat rub recipe and it'll taste fab, but as you've gone to the effort of making your own, I recommend using a quality sea, rock or kosher salt as theses are less processed and healthier.
Ingredient Note: Where possible I like to use whole spices for my blends. Sometimes, however, I may not have them all, so I use a quality pre-ground powder and reduce the amounts by half. So if the recipe says 2 tablespoons of peppercorns you use 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.