Wednesday, February 17, 2016

Dry Mixes in a Jar... THREE rubs... Seafood, Southwestern, Spiced Meat Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Seafood rub 
1/4 cup each of paprika, garlic powder and brown sugar 

1/3 cup onion powder 

1 tsp each mustard powder and pepper

Southwestern Rub 

2 Tbsp. chili powder 

2 Tbsp. garlic powder 

2 Tbsp. dry mustard 

1 Tbsp. dried oregano 

1 Tbsp. dried thyme 

1 Tbsp. mild paprika 

1 Tbsp. ground cumin 

1 Tbsp. ground coriander 

2 tsp. salt

Spiced Meat Rub
Found on Bean Town Baker

1/4 cup kosher salt 

6 Tbsp brown sugar 

1/4 cup chili powder 

1/4 cup smoked paprika 

4 tsp ground black pepper 

1/2-1 tsp cayenne pepper

To Make Spice Rub 

Combine spices in a small jar. Screw on lid tightly. Shake until completely mixed. Store in a cool dry cabinet.

To Use Spice Rub 

Use 2 Tbsp of rub per pound of meat. Gently massage into meat and all to sit at least 2 hours, up to 3 days. Cook meat to your preference.

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