For a smokier flavor, consider adding smoked paprika. Adjust the cayenne pepper to control the level of heat. The rub can be made in larger batches and stored for up to 6 months. When applying to meat, pat the surface dry before generously coating with the rub. Allow it to sit for at least 30 minutes, or preferably overnight, in the refrigerator for maximum flavor penetration.
Dry Rub for All Occasions
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING32 People
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VIEWS27
Unleash a symphony of flavors with this versatile dry rub, perfect for elevating any dish. A delicate balance of sweetness and spice creates a tantalizing crust on meats, infuses vegetables with depth, and adds an irresistible zing to seafood.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber0 g
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Protein0 g
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Sodium132 mg
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Sugar10 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Combine all ingredients: In a food processor, add the cumin, ground coriander, curry powder, white pepper, ground ginger, allspice, cayenne pepper, seasoned salt, paprika, brown sugar, dry mustard, ground mace, and crushed rosemary. (Estimated time: 5 minutes)
02 Step
Recipe View 4 mins Process to blend: Pulse the mixture until thoroughly blended and uniformly ground. Avoid over-processing into a powder; a slightly coarse texture is ideal. (Estimated time: 3-5 minutes)
03 Step
Recipe View 2 mins Storage: Transfer the dry rub to an airtight container. Store at room temperature away from direct sunlight and moisture to maintain its potency. (Estimated time: 2 minutes)
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Please Rate
Mallie Parisian
May 29, 2025I reduced the brown sugar slightly to make it less sweet, and it was perfect for my taste.
Colin Ruecker
Apr 25, 2025This rub is a game-changer! I use it on everything from ribs to roasted vegetables.
Mario Huel
Apr 6, 2025I tried this on grilled chicken, and it was amazing! The perfect balance of sweet and spicy.
Theresia Heaney
Mar 4, 2025Easy to make and tastes fantastic! Will definitely be making this again.