Hugh's Dry Rub

Hugh's Dry Rub

178 Reviews 7 Pics
  • Prep

    15 m
  • Ready In

    15 m
Hugh
Recipe by  Hugh

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  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.

Share It

Reviews (178)

Rate This Recipe
Duessa
332

Duessa

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 experience for me. It was wonderful when used correctly.

JBUBEREL
215

JBUBEREL

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 chicken breasts): Take 4 pieces of meat (chop or breast) and brine in a solution of 1 quart water, 1/2 cup kosher salt, 1/2 cup suger for 1 hour. Drain and pat the meat dry. In a 1 gal zip-loc bag, put 2 tablespoons of the dry rub and 2 tablespoons of olive oil (too much olive oil will dilute the spice). Mush the bag around to mix the spices and olive oil. Add the meat to the bag, seal, and toss for a minute to coat. Once coated, place the meat directly onto the grill and grill according to usual meat cooking instructions (5 minutes each side on high heat for the chicken, 3 minutes each side on high heat, followed by 5 minutes on meium-low heat for the chops). We've also used this rub on chicken that we then grill, cut into slices, and use for chicken burritos. The flavors in this spice rub are excellent for mexican dishes. I make a low-carb version of a burrito using large lettuce pieces as my tortilla with guacamole, sour cream, cheese, a few slices of the spiced chicken, and a small bit of salsa for a truly wonderful dish.

DAKOTA11
197

DAKOTA11

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 cooking, place some of the rub with the contents of 1 beer.Baste frequently while cooking for extra flavour. Mmmmmmm-Good!

More Reviews

Similar Recipes

Dry Rub for Ribs
(335)

Dry Rub for Ribs

BBQ Dry Rub
(214)

BBQ Dry Rub

Johnny's Spice Rub
(131)

Johnny's Spice Rub

Simple Pork Rib Dry Rub
(77)

Simple Pork Rib Dry Rub

Jamaican Jerk Dry Rub
(47)

Jamaican Jerk Dry Rub

Brown Sugar and Spice Dry Ham Rub
(29)

Brown Sugar and Spice Dry Ham Rub

Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

BBQ Dry Rub

>

next recipe:

Mexican Dry Rub