A dry rub is the perfect way to add flavor to meat or veggies. This post shares step by step directions for preparing and using dry rubs, and shares 7 delicious flavors!
Having your pantry stocked with these rubs can help you add flavor on a whim to meat, roasted potatoes, roasted vegetables, salmon and more. Not only that, but they can help inspire meals. I always have a look at my seasonings when I'm wondering what to cook!
Reasons you'll ♡ these recipes
- they are simple to prepare, and can be stored for up to 1 year
- they can be used on meat or vegetables
- they are flavorful, gluten-free, vegan and low carb (some of them)
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How to make a dry rub
1. Stir together the seasonings and spices in a bowl.
2. Transfer to a storage jar. I recommend a spice funnel to help you get the spices into the jar without spilling. Make sure to label your jar so you remember which spice blend you've made.
I couldn't find these exact jars in the photos on Amazon, but these ones look great and have cute chalkboard labels to go with them!
3. Store in an air tight container for up to a year.
How to use a dry rub
Use 2 tablespoons per pound of meat or vegetables, and don't be stingy 😉
- chicken breast
- chicken thighs (skinless or skin-on)
- chicken wings
- vegetables (cauliflower, zucchini, bell peppers, and more)
1. Start by brushing meat with a thin coating of oil.
2. Sprinkle generously with the rub, then use your hands to massage it all over. This helps the rub stick properly to the surface.
3. Cook- dry rubs are good on the grill, in the air fryer, in the oven, or in a skillet. Depending on what you are cooking, you'll need to adjust the time and temperature accordingly.
A rub is a blend of dried herbs and spices that is applied to meat. As its name implies, a dry rub does not contain any wet ingredients.
Brush meat with oil to help the rub stick. Sprinkle the rub all over the meat, then rub it in using your hands or the back of a spoon.
For vegetables, toss in olive oil, then sprinkle with rub and toss until evenly coated.
A dry rub is applied just before cooking. It is not meant to act as a marinade and penetrate the meat; it simply flavors the outside of it. If you'd like, you can apply the rub ahead; I wouldn't let it sit longer than 24 hours though.
It really depends on your end goal: if you're aiming for a crust on the surface of your protein, a dry rub can help you achieve that. If you want flavor throughout the meat, a marinade is the way to go.
It also depends on the amount of time you have: rubs are a great quicker choice if you don't have 24 hours to marinate.
- 3 tablespoons packed brown sugar
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- Stir together all ingredients and store in an airtight container for up to a year.
To use the rub
- Brush chicken, salmon or pork with a thin coating of olive oil.
- Sprinkle generously with the rub, then use your hands to massage it all over. This helps the rub stick properly to the surface.
- Cook- dry rubs are good on the grill, in the air fryer, in the oven, or in a skillet. Depending on what you are cooking, you’ll need to adjust the time and temperature accordingly.
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