Happy Tasty Thursday!
Today we are going to make a dry rub from scratch. Throw away the processed store bought junk and make your very own, healthy rub. This recipe will make about a 1/2 cup so you can store the rest and use it for a quick meal.
Use 2 tbsp of spice rub mix to add to poultry or fish. Cover and refrigerate for at least 30 minutes, 4 hours is better or overnight. I have used this rub without marinating and it still tasted great. You can also marinate and freeze your meat for 1-2 months.
To use this rub as a flavoured crust for searing and barbecuing, pat dry onto meat. To allow flavours to infuse better when marinating, use 1 tsp of oil per portion of meat.
For every 4 servings:
1 lb/500 g bonelesss meats/poultry or
1-1/2 lb/750 g bone0in meat/poultry or
1 lb/500 g fish
- ¼ cup sweet paprika
- 2 tbsp chili powder
- 2 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- ¼ cup seat salt (I use just under 2 tbsp)
- ¼-1/2 cup black pepper
- 2 tsp cayenne pepper
- Mix all ingredients together, adding sea salt, black pepper and cayenne pepper slowly and adjusting to your liking. Taste test while adding those three ingredients.
- Mix well with hands or a spoon and add to vegetables, poultry or fish. Or store it in a plastic bag or container.