All Purpose Dry Rub Recipe
This All-Purpose Dry Rub is my go-to summer ammunition. I make a big batch and use it on everything. It can be used as a base for chicken before you brush on the BBQ sauce or even on ribs that you slow cook before slathering on that tangy sauce that you love. I’ve been known to put this on tofu and fish as well. But remember, it has sugar in it, so it’s best used when cooking something under 400˚F. Don’t be sprinkling this on that super high flame you’re going to use for that big, thick rib steak - stick to a simple salt, pepper rub for that. Happy grilling!!
Ingredients
- ¼ cup paprika
- 2 tbsps chili powder
- 1½ tbsp kosher salt
- 1 tbsp ground coriander
- 1 tbsp granulated garlic
- 1 tbsp brown sugar
- 1 tbsp dry mustard
- 1½ teaspoons pepper
- 1½ teaspoons cumin
- ¼ teaspoons cayenne
Instructions
- 1
Mix all ingredetins in a jar, shake.
- 2
Store in spice area for 6 months.
Notes
Rub oil on protein of choice, sprinkle with rub and grill.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
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Frequently Asked Questions
How do I make All Purpose Dry Rub?
This All Purpose Dry Rub recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this all purpose dry rub?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.