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!
- 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)
- 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.
- 2 tablespoons sugar – can be adjusted to taste
- 4 1/2 teaspoons onion powder
- 4 1/2 teaspoons dried thyme (crushed)
- 1 tablespoon ground allspice
- 1 tablespoon ground black pepper
- 1 1/2– 3 teaspoons ground red pepper – reduce to adjust heat
- 3/4 teaspoons kosher salt
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Mix all ingredients together and store in an air-tight jar.
- 1 large butternut squash (acorn squash and root vegetables can be substituted)
- 1 1/2 teaspoons crushed red pepper – reduce to adjust the heat
- 2 teaspoons sage (poultry seasoning can be substituted)
- 3/4 teaspoon cinnamon
- 1 Tablespoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- Olive oil
- Preheat your oven to 350°F.
- Line roasting pan with parchment paper for easy cleanup.
- Halve the butternut squash, remove the seeds, and peel.
- Cut the squash into slices or chunks.
- Place the squash in one layer in a roasting tray.
- Sprinkle liberally spread with rub, covering well.
- Drizzle with olive oil.
- Cover tightly with foil and bake for 30 minutes, until the the squash is soft.
- Remove the foil and roast for another 10 minutes until the squash is golden and crisp.