They say that “Necessity is the mother of Invention” and so I can only imagine that this was the thought going through the mind of whomever first came up with the idea of using a Dry Rub to flavour their food. Now I know that, historically, salting and drying different types of foods has been around for centuries and has been very successful in its use but the origin of the dry rub will leave me scratching my head for some time to come.
This particular rub is my go to for beef and pork since I have a slightly different one for chicken and by adding a few other ingredients this one can be used as a Blackening spice, Mexican style spice etc.
Here’s how we do this one.
- 3 Tablespoons Seasoned salt
- 3 Tablespoons Pepper
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Granulate Onion
- 2 Tablespoons Paprika
- 3 Tablespoons Dry Parsley flakes
- 3 Teaspoons Oregano
- 1 Teaspoon Cumin
Putting it all together:
- Put all ingredients in a non reactive bowl and mix until well incorporated
- Store in a container with a tight fitting lid
You can use this dry rub for grilled meats, oven baked meats, stews or whatever you can dream up.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time………