Dry Rub

8 ingredients
5 steps

Ingredients

  • 3 Tbsp. paprika
  • 2 tsp. seasoned salt
  • 2 tsp. garlic powder
  • 2 tsp. ground black pepper
  • 1 tsp. dry mustard
  • 1 tsp. ground oregano
  • 1 tsp. ground cayenne pepper
  • 1/2 tsp. chili powder

Directions

  1. 1
    Mix together and rub into meat 3 hours ahead of time.
  2. 2
    Wrap in plastic wrap and chill in refrigerator.
  3. 3
    In lieu of oregano, use marjoram, thyme, basil or rosemary.
  4. 4
    To make spicier, use more cayenne or use brown sugar to make a sweeter taste.
  5. 5
    Any leftover rub can be stored in air tight container for 3 to 4 weeks.

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