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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I found this recipe in the Kitchen section of Blueprint Magazine. I have used it over and over (original spices) and love it! Make sure you grill the unseasoned side of the meat first as the sugar can char quite easily! Ingredients:
1/3 cup coarse salt |
1/4 cup packed light-brown sugar |
1/4 cup paprika |
2 tablespoons ground black pepper |
2 tablespoons dried oregano |
2 tablespoons dried thyme leaves |
1 tablespoon cayenne pepper (optional) |
Directions:
1. In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months.
2. Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).
3. VARIETIES:.
4. Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
5. Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
6. Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.
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