All-Purpose Dry Rub (2)
Did you know simple and savory dry rubs can add lots of zing to everyday dishes? You can create an endless array of tasty meals with dry rubs like this one and this one. I have used this delightful rub featuring tantalizing Italian spices on salmon, beef and chicken and each proved incredibly delicious! Also works wonderfully with oven roasted, grilled as well as crockpot dishes.
Yield: approximately 5 1/2 tablespoons
Yield: approximately 5 1/2 tablespoons
Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons marjoram
- 2 teaspoons parsley
- 2 teaspoons onion powder
- 1 teaspoon thyme
- 1 teaspoon dried oregano
- 2 teaspoons dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper or as desired
Instructions
- In a small bowl, stir together all ingredients. (or shake together in a small container with a lid)
Notes
Make-Ahead and Storage Tips: dry rub may be stored in an air-tight container at room temperature for up to 6 months. (before spice potency starts to fade) For longer storage, freezing is recommended.
So very versatile! I have used this rub on salmon, beef and chicken and each proved incredibly delicious! Works wonderfully with oven roasted, grilled as well as crockpot dishes.
Don’t be shy when it comes to playing with new spice rub combos. Be imaginative! Try using a mix of dried marjoram, savory, oregano, basil and thyme. Herbes de Provence is particularly light and fragrant. If your family loves hot and spicy, adding a few teaspoons of a chile powder such as ancho should do the trick!
I love dry rubs! Check out some of my favorites found in these recipes: Crockpot Chicken Tagine, Roast Chicken with Apples 'n Vegetables, Crockpot Middle Eastern Sweet ‘n Sour Meatballs and Southwestern Flank Steak with Mango Salsa.
