We all have our favorite combinations of spices to flavor cut of meat we are preparing to serve. Here are some of my own. I hope you enjoy them. I usually apply my dry rub the evening before, wrap in foil, and refrigerate until time to cook. Tougher cuts of meat I will refrigerate at least 24 hours.
Three Pepper Rub
1 teaspoon ground red pepper
1 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt
| Tex-Mex Rub 2 teaspoons chili powder 1 teaspoon cayenne pepper 1 1/2 teaspoon cumin 1/2 teaspoon onion salt 1/2 teaspoon garlic salt 1/4 teaspoon ground oregano dash black pepper |
Herb Rub 1/2 teaspoon ground black pepper 1 teaspoon dry mustard 1 1/2 teaspoon dried oregano 1 1/2 teaspoon dried thyme 1 1/2 teaspoon dried rosemary, crushed 1 teaspoon Kosher salt |
BBQ Dry Rub
2 Tablespoons ground Black pepper
2 Tablespoons paprika
2 Tablespoons onion powder
1 Tablespoon brown sugar
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon Kosher salt
1/2 teaspoon ground sage
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
Beef Steak Rub
4 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1 teaspoon smoked paprika (mild heat)
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon thyme
1/8 teaspoon sage
Vaughn Kitchens 