The Ultimate Dry Rub

Ingredients · for 8 (scales to your household)

• 4 tbsp Dark brown sugar $0.22
• 4 tbsp Smoked paprika $1.33
• 2 tbsp Coarse salt $0.31
• 1 tbsp Ground black pepper $0.42
• 2 tsp Garlic powder $0.27
• 2 tsp Onion powder $0.27
• 1 tsp Cumin $0.13
• 1 tsp Ground coriander $0.11
• 1 tsp Cayenne pepper $0.12

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
2. Dry rub can be used right away or stored for up to 6 months.
3. To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
4. To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

Per serving