Sunday, February 28, 2010

General Purpose Seasoning and Dry Rub

Recorded March 21, 2009. In use for many years. Reformulated 2011 to reduce salt by half and later rice starch was added to maintain free-flowing property.
1 T kosher salt (see Note)
1 T dried thyme
1 T ground black pepper
1 T granulated garlic
1/2 t rice starch
Combine ingredients by milling a few seconds in a spice grinder. As a rub, season both sides of meat well (about 1 t per lb) rubbing it in with your fingers. Apply the rub about 1 to 2 hours before cooking, depending on thickness. Use the rub on pork ribs ribs, pork loin, pork tenderloin and pork butt. Also good on roast chicken, grilled chicken, roast turkey, fried chicken livers, omelets, and grilled beef. 
Variations: Dust a little ground fennel, five-spice powder, cumin, paprika, or cayenne on the meat after applying the rub. Note: Kosher salt is bulkier than table salt. If table salt is used, reduce salt to 2/3 T.

No comments:

Post a Comment

We hope our work is useful to others. Comments are welcome from any reader. All posts are moderated by DrDaddy and his staff (presently, N = 0).