I have two friends that are chefs, and we started to talk about dry rubs for grilling, etc. Oddly enough, I had never made nor used a dry rub before. So both of them sent me their recipes and I did a mash of the two to my own liking.
Auntie’s All-Purpose Dry Rub
1/2 C. Kosher or Sea Ssalt
1/4 C. Sweet Paprika
1/4 C. Brown Sugar
3 Tbsp. coarsely fresh ground Black Pepper
2 Tbsp. mild Chili Powder
1 1/2 Tbsp. Espresso or ground (very, very fine ground) Coffee
1 Tbsp. Unsweetened Cocoa
1 Tbsp. granulated Garlic
1 Tbsp. granulated Onion
1 Tbsp. ground Cumin
1 Tbsp. ground Cinnamon
1 Tbsp. ground Ginger
1 Tbsp. dried Oregano
1 Tbsp. dried Parsley
Throw everything into a Food Processor and whiz it up.
If using coarse Sea Salt, as I did, whiz the Salt first to your desired texture, then add the remaining ingredients and process. And remember to shake well before using 😉
This recipe yields 2 cups, which with fit nicely in a one pint Mason Jar. This one’s for my Mom.
Store in airtight containers in your cool, dark cupboard, indefinitely. But it won’t last too terribly long, `cuz you’ll be using this on everything. Rubs aren’t just for grilled foods, you could use this mixture for any application.
My favorite way though is to use a generous amount of rub on boneless, thick, center cut Pork Chops and leave them alone in the `fridge for the day or even longer.
I load up my adorable little Gas Grill Smoker Box that I recently purchased and on they go.
Always let Meats rest for at least 5 minutes, covered with Foil before serving
Dry Rubbed Boneless Pork Chops with Green Beans and Tater Tots, YUM!
And I call that dinner!
**Cook’s note: If you package your Dry Rub in a nice, labeled container, this makes a welcomed gift.
As always, recipes are simply someone else’s idea. Take it and make it your own. Maybe try Smoked Paprika, really lovely or some Citrus Zest; how about more Brown Sugar for a sweeter finish.