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

Fareway Dietitian: Recipes for Dry Rubs


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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