4 deluxe dry rubs for your grills

Name: 4 deluxe dry rubs for your grills
Prep time: 5 min
Total time: 5 min
Cuisine: Québécoise
Ingredients: ½ cup (125 ml) brown sugar; 2 tbsp (30 ml) salt; 2 tbsp (30 ml) smoked paprika; 1 tbsp (15 ml) dried basil; ½ tbsp (7.5 ml) ground cumin; ½ tbsp (7.5 ml) onion powder; ½ tbsp (7.5 ml) garlic powder; ½ tbsp (7.5 ml) ground black pepper; 1 tsp (5 ml) ground coriander; ½ tsp (2.5 ml) cayenne pepper (optional); 4 tbsp (60 ml) lemon pepper; 2 tbsp (30 ml) dried oregano; 1 tbsp (15 ml) dried thyme; 1 tsp (5 ml) ground pepper; ½ tsp (2.5 ml) onion powder; ½ tsp (2.5 ml) garlic powder; 3 tbsp (45 ml) brown sugar; 1 tbsp (15 ml) dried thyme; 1 tbsp (15 ml) ground allspice; 1 tsp (5 ml) onion powder; 1 tsp (5 ml) garlic powder; 1 tsp (5 ml) ground ginger; 1 tsp (5 ml) ground pepper; ½ tsp (2.5 ml) ground cinnamon; ½ tsp (2.5 ml) ground nutmeg; ½ tsp (2.5 ml) salt; ¼ tsp (1.25 ml) cayenne pepper (optional); 2 tbsp (30 ml) paprika; 2 tbsp (30 ml) smoked paprika; 1 tsp (5 ml) salt

Preparation 5 min

Ads

BBQ dry rub

½ cup (125 ml) brown sugar
2 tbsp (30 ml) salt
2 tbsp (30 ml) smoked paprika
1 tbsp (15 ml) dried basil
½ tbsp (7.5 ml) ground cumin
½ tbsp (7.5 ml) onion powder
½ tbsp (7.5 ml) garlic powder
½ tbsp (7.5 ml) ground black pepper
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) cayenne pepper (optional)

Lemon dry rub

4 tbsp (60 ml) lemon pepper
2 tbsp (30 ml) dried oregano
1 tbsp (15 ml) dried thyme
1 tsp (5 ml) ground pepper
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder

Jamaican jerk dry rub

3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) dried thyme
1 tbsp (15 ml) ground allspice
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground pepper
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) cayenne pepper (optional)

Blackening rub

2 tbsp (30 ml) paprika
2 tbsp (30 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
½ tsp (2.5 ml) ground black pepper
¼ tsp (1.25 ml) cayenne pepper (optional)

Ads

Preparation

Choose your rub. Measure all the ingredients for that blend into a bowl and mix thoroughly until completely combined.
Apply the dry rub generously onto your meat, fish or vegetables, pressing lightly to help the spices adhere to the surface. For best results, let rest for 15 to 30 minutes at room temperature before cooking — or overnight in the refrigerator for maximum flavour penetration on larger cuts.
Grill on the BBQ, roast in the oven or sear in a pan depending on the protein. Store any remaining rub in a labelled airtight glass jar away from light and moisture — the blends keep for several months without losing their aromatic punch.