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Easy DIY Dry Rubs for Meats, Veggies

Name: Basic All-Purpose Rub
Prep time: 5 min
Total time: 5 min
Ingredients: 6 tablespoons raw sugar – can be adjusted to taste; 1 Tablespoon plus 1 1/2 teaspoons kosher salt; 1 tablespoon chili powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon cayenne pepper – reduce to adjust heat; 1/2 teaspoon dried thyme (crushed)

Turn your canning jars into versatile, spill-proof pouring containers! Perfect for wet or dry goods.

Many recipes for dry rubs call for spices and herbs that are commonly found in your pantry. Homemade dry rubs are economical, easy to make and very versatile. Meats, chicken, fish and vegetables can all be enhanced with the use of different dry rubs.

These tips will work with all dry rub recipes and make them easily stored in the same containers they are mixed in:

Measure out the ingredients in a clean, dry canning jar.
Secure the lid and give the jar a good shake to blend.
Place on a label and it is ready to use. Will keep on your pantry shelf (or any other dry, cool, dark place) for up to 6 months.

Here are some of my family’s favorites - try them this fall!

Basic All-Purpose Rub

Dori Fritzinger

Prep Time:

5 minutes

Homemade dry rubs are economical, easy to make and very versatile. Try these easy recipes - they use spices and herbs commonly found in most pantries. Use to enhance meats, chicken, fish and vegetables when roasting or grilling!

Ingredients

6 tablespoons raw sugar – can be adjusted to taste
1 Tablespoon plus 1 1/2 teaspoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper – reduce to adjust heat
1/2 teaspoon dried thyme (crushed)

Instructions

Mix together thoroughly and store in an air-tight container.
To use, sprinkle some of the mixture evenly over chosen food and rub in well with your fingers – adjust the pressure you use to the delicateness of the food – before grilling outside, or, inside in a cast iron pan.