Dry rubs can be used for seasoning any type of meat.
Dry rubs are a blend of ground dry seasonings and spices used on meat before cooking. While marinades, a mixture of liquids and spices, requires the meat to sit in it, a dry rub is ready for cooking as soon as it is applied, cutting your food preparation time significantly. Most store bought rubs include more salt than necessary, and there is no way to tell how the spices have been handled or how long they have been sitting in a stock room. You can save money and improve the quality of your dry rub by making it yourself.
Instructions
1. Select a dry rub recipe that has seasonings you like for the type of meat you are cooking and the style you want to cook it.
2. Collect the spices you need for the dry rub you are making and put them on the counter. Get out your measuring cups and spoons, spice grinder, a towel, a medium sized bowl and one small bowl per ingredient.
3. Pre-measure each spice and put each one in it's own small, separate bowl or cup. Pour the salt, if any, directly into the medium sized bowl. Put a pan over medium heat.
4. Pour the first spice in the pan as soon as the pan is hot. Shake the pan gently over the heat until the scent of the spice is released. Avoid burning or browning the spice by watching it constantly and moving it every 10 to 20 seconds as it toasts.
5. Return the spice to it's bowl. While it cools, wipe the pan with the towel and replace the pan on the heat. Toast each spice in turn and return them to their bowls, wiping out the pan between spices. Adjust heat as necessary to avoid burning spices.
6. Take the first spice you toasted and feel it carefully to make sure it is cool. It only takes a minute or two for spices to cool down. Put it into the spice grinder if necessary and grind to desired consistency, then pour it into the bowl.
7. Grind each cool spice in turn as needed and pour them into the mixing bowl. Mix the spices together to blend them well.
8. Transfer the spices to an airtight container for storage. Keep the container out of direct light, in a cool, dry place. Before cooking, sprinkle spices liberally on the meat and rub it gently into all the surfaces.
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