Fareway Dietitian: Recipes for Dry Rubs - KWWL - Eastern Iowa Breaking News, Weather, Closings

Fareway Dietitian: Recipes for Dry Rubs

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Make your own dry rub

1. Salt vs. sugar

a. Use salt for beef, fish, poultry

b. Sugar is usually used in BBQ to add flavor and a "bark"

2. Pepper

a. Cayenne - ground red pepper flakes

b. White pepper - adds "warmth" instead of "heat"

c. Black pepper - can used ground or course

3. Transition spices

a. Used to bring flavors together

b. Chili powder

c. Cumin

d. Paprika

4. Signature flavors

a. Coriander - pork, lamb, poultry, beef

b. Dill - chicken, fish

c. Garlic powder - universal

d. Ginger - fish, pork, poultry

e. Onion powder - universal

f. Oregano - lamb, beef, fish

g. Mustard powder - universal

h. Rosemary - fish, poultry

i. Thyme - universal


BBQ Dry Rub (ribs)

1 Tbsp. brown sugar

2 Tbsp. paprika

2 tsp. garlic powder

1 ½ tsp. black pepper

Cajun Dry Rub (pork)

1 tsp. ground white pepper

1 tsp. onion powder

½ tsp. garlic powder

1 tsp. thyme leaves

1 tsp. black pepper

½ tsp. celery seeds

½ tsp. cayenne pepper

¼ tsp. salt


Asian Dry Rub (pork or poultry)

1 tsp. black better

¼ tsp. salt

1 tsp. brown sugar

½ tsp. ground ginger

½ tsp. ground cinnamon

1 ½ tsp. crushed anise seeds

¼ tsp. ground cloves


Basic Dry Rub

2 Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 tsp. ground thyme

1 tsp. sage

1 tsp. paprika

1 tsp. black pepper


Ranch Rub (beef)

2 tsp. sweet paprika

2 tsp. dried thyme

1 ½ tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. ground black pepper

½ tsp. ground red pepper

½ tsp. ground white pepper

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