This flavorful and versatile One Spoon Dry Rub is quick and easy to mix together and can be used on any kind of meat. Rub, refrigerate, cook and enjoy!
Never buy an expensive preservative filled dry rub again.
I don't know about you, but searching for a good dry rub to use on your roasted or barbecued meats can be a rather daunting task. If you want to make your own, there are countless recipes out there to choose from. That's difficult, though, because you never want to blindly follow a recipe not knowing what the end flavor will be. Will it be too salty? Too spicy? Too bland? If you don't want to make your own, you can always buy a blend from the store. Do you get a cheap brand full of preservatives so that your body won't decay for years after you die (dramatic, I know... I just hate consuming garbage chemicals). Or do you get a wonderful blend from a fancy store and pay more for the spices than you did the meat? I've done both, and will probably continue to do the later because I will spend the money on a good dry rub blend if I can sample it first. For example, I just sampled a raspberry chipotle blend and will most likely breakdown and drop some serious cash on it because I haven't yet figured out how to reverse engineer it. Yet. But I digress... Let's talk about this one spoon dry rub.
Its delicious. Its versatile. And it only dirties one spoon, and in my kitchen the fewer dirty dishes, the better. I think you should make it too and then let me know how your dinner turns out.
One Spoon Dry Rub
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon fresh ground pepper
- 1 tablespoon kosher salt
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 2 tablespoons paprika
Instructions
- Combine all ingredients.
- Rub over surface of meat at least 1 hour prior to cooking. Otherwise store in airtight container for future use.
Notes
NUTRITION INFORMATION
Butterstuff
Used this rub to bake a whole chicken in a dutch oven. I used most of the rub on the chicken, but reserved three table spoons for another dish. I marinated the chicken for about four hours and stuffed it with lemon slices and garlic cloves; the flavor was incredible!
We deboned the chicken and used the white meat for a stew by adding it back to the pan with all the drippings etc (including the lemon peels and garlic cloves) added chopped tomatoes, onions, and great northern beans. Amazing! Add some cheddar cheese!
For the dark meat, I just shredded the meat and simmered it slowly along with drippings for a sauce, added one cup brown rice and slowly added boiling water until the rice was moist. Amazing! Add some parmesan cheese!
Finally with that leftover seasoning I saved, I made a second stew with venison and heirloom mushrooms...then thickened the broth with butter mashed potatoes - AMAZING! Add cheese!
This rub is a winner! Thanks!
Krissy
What an outstanding review/comment. Thank you!
Amy
I have loved this rub for a few years now and I use it regularly on grilled chicken and it always turns out well. Thanks for such a great staple.
Krissy
What a great comment! I use it all the time too. Thank you! Krissy
Edward James Friar
Did your DutchOven Roasted Chicken recipe on coals outside,UNBELIEVABLE!!!!!Will do it camping next time we go.Can't wait for more of your outside dutch oven recipes
Hunter
Lovely recipe for covering beef briskets in a dry rub!
Cora Cordero
This stuff is fantastic. I put it on a pork butt/shoulder. Bake it 275 degrees for 6-8 hours, or 170-175 degrees, fat side up. This rub is so excellent on it. It’s so good, that I seasoned it on pork butt/shoulders and gave to families as Christmas presents! Great easy meal once all seasoned and directions provided! Easy peasy!