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rub spice bowlCreating and blending my own spice rubs is something I love to do. I know what is and isn’t in them. Home-made rubs are less expensive than those you purchase ready-made. Best of all, I can control the sodium or eliminate it all together. You would be amazed at how much salt is in most purchased rubs. This recipe makes a generous amount and is enough for 16 – 20 pieces of chicken. It is also good on pork or steak. Just keep  the unused portion in a container with a tight lid. When using a dry rub for meat be sure to rinse and pat the meat dry.  Be mindful to use safe practices when handling meat. Apply the rub to all sides of the pieces. If using chicken and the skin is a bit loose in a few spots I try to get some rub between the skin and meat. After applying the rub allow the pieces to rest in the refrigerator for an hour or more. This rub is great for grilling or oven roasting. This rub turns the meat a rich, dark color that is mouth-watering just to look at!

 

rub rd ovn2-tablespoons chili powder

2-tablespoons garlic powder

2-tablespoons ground coriander

1-tablespoon brown sugar

1 tablespoon dried thyme

1-tablespoon celery seed

2 teaspoons black pepper

1-tablespoon cocoa powder

2-tablespoon cumin

chix w rub

2-tablespoons oregano

2-teaspoons sea salt

Add all the spices together in a container with a lid.  Shake well to mix. Store the rub mix in a sealed container. The salt amount can be adjusted to your liking.

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