Hugh's Dry Rub

Hugh's Dry Rub

195

"Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on."

Ingredients

15 m {{adjustedServings}} servings 16 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

195
  1. 248 Ratings

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Easy and wonderful if you don't make the mistake I did. RUB means use very little and really rub it in hard. Not smash each side of the meat down into a bowl of the stuff! LOL a learning exp...

A teriffic spice rub indeed. I have used this on lean pork chops as well as chicken with excellent results. This is how I use it (adopted from Cook's Illustrated recipe for chops or skinless ...

Great recipe with just the right amount of spice. For ribs, I would coat first with yellow mustard and then put the rub on. This helps it stick better and makes a nice crispy crust. During cooki...