A dry rub is the top way to add flavor to meat or vegetables. This post has step-by-step instructions on how to make and use dry massage, plus 7 delicious flavors!
By filling your pantry with these rubs, you can add flavor to meat, fried potatoes, roasted vegetables, salmon, and more on a whim. Not only that, but they can also help inspire meals. I always look at my spices when wondering what to cook!
Reasons Why You Use These Recipes
- They are simple to prepare and can be stored for up to 1 year
- They can be used for meat or vegetables
- They are flavorful, gluten free, vegan, and low in carbohydrates (some of them)
How to rub dry
1. In a bowl, stir the spices and seasonings together.
2. Put in a storage jar. I recommend a Spice funnel to help you obtain the spices into the jar without spilling. Be sure to label your jar so that you remember what blend of spices you made.
3. Store in an airtight container for up to a year.
How to use a dry rub
Use 2 tablespoons per pound of meat or vegetables and don't be stingy 😉
- Chicken breast
- Chicken thighs (skinless or skinless)
- chicken wing
- Vegetables (cauliflower, zucchini, bell pepper, and more)
1. First brush the meat with a lean layer of oil.
2. Sprinkle generously with the rub and then massage in with your hands. This will help the rubbing stick to the surface properly.
3. You can cook well dry on the grill, in the air fryer, in the oven or in a pan. Depending on what you are cooking, you will need to adjust the time and temperature accordingly.
A rub is a mixture of dried herbs and spices that is applied to meat. As the name suggests, a dry massage does not contain any wet ingredients.
Brush the meat with oil to make it rub better. Sprinkle the rub all over the meat, then rub it in with your hands or the back of a spoon.
Stir in olive oil for vegetables, then sprinkle with graters and coat evenly.
Just before cooking, rub it in dry. It is not intended to act as a marinade and penetrate the meat; it just tastes the outside of it. If you want, you can use the advance estimate. However, I wouldn't let it sit for more than 24 hours.
It really depends on your ultimate goal: if you are aiming for a crust on the surface of your protein, a dry rub can help with that. If you want to taste all the meat, a marinade is the way to go.
This also depends on the time you have: graters are a quicker choice if you don't have 24 hours to marinate.
Brown Sugar Chili Dry Rub
Brown Sugar Chili Dry Rub is astonishing on salmon or chicken, as a condiment on potatoes or vegetables, or on roasted chickpeas! Gluten-free, paleo-friendly and attentive in 5 minutes or less!
Tap and drag the number after Servings on the recipe card to commute the serving size
Store in an airtight container for up to a year.
Makes a great gift!
Portion: 1tablespoon | Calories: 15thkcal | Carbohydrates: 3G | Sodium: 328mg | Fiber: 1G | Sugar: 2G