Dry Rub
Philip Toutant
ingredients
- 1/2 cup paprika
- 3 tablespoons cayenne pepper
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
- 1 tablespoon garlic powder
- 2 tablespoons ground black pepper
- 1 tablespoon salt
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 4 tablespoons ground paprika
- 1/2 teaspoon dried oregano
- 2 1/2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 2 teaspoons mustard powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground bay leaves
- 3/4 teaspoon ground coriander seed
- 3/4 teaspoon ground savory
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon ground white pepper
- 1/8 teaspoon ground cumin salt to taste
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.
- 2
In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
- 3
In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.
Source: Philip
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