Dry Rub
There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2/3 cup
Quick & Easy
Father's Day
Backyard BBQ
Paprika
Bon Appétit
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 1 teaspoon cumin seeds
- 2 teaspoons black peppercorns
- 2 teaspoons yellow mustard seeds
- 1 teaspoon celery seeds
- 3 tablespoons paprika
- Carbohydrate 19 g(6%)
- Fat 3 g(4%)
- Fiber 5 g(20%)
- Protein 3 g(6%)
- Saturated Fat 0 g(2%)
- Sodium 66 mg(3%)
- Calories 95
Preparation Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD: Store in an airtight container for up to 3 months.
Preparation Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD: Store in an airtight container for up to 3 months.
