Rob’s “Multi-purpose” Dry Rub
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Many people have asked me, “Rob, what do you use as a dry rub for chicken, or pork, or turkey, or a seasoning for hamburgers, steaks, pork chops, etc.?”
Well, it starts with this consistent and simple mixture of herbs. If you add nothing else to this mixture, it’s good as it is. You can get even more creative and add dried thyme, or basil to give it a more “herby” flavor. Either way, it’s good! Don’t get this confused with a “BBQ” dry rub as that has a few more ingredients. I will post that one later as well but wanted to get this basic recipe out for you all to enjoy! Let me know how it goes!
Rob's "Multi-Purpose" Dry Rub
Equipment
- Measuring Spoons
- Small Bowl
- Whisk or Fork to mix rub
Ingredients
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground coriander
Instructions
- In a small bowl, add all of the ingredients listed
- Once all ingredients are added, use a whisk or fork to combine the ingredients
- Save any extra rub in a shaker or seal tight container and use on your favorite chicken, turkey, pork, beef or even vegetables like corn or green beans!
Nutrition