Best Jaymes Dry Rub Recipes

The Ultimate Dry Rub image

Provided by lyuba

Time 5m

Number Of Ingredients 9

4 tbsp dark brown sugar
4 tbsp smoked paprika (can substitute regular paprika)
2 tbsp coarse salt
1 tbsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper

Steps:

Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
Dry rub can be used right away or stored for up to 6 months.
To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

Nutrition Facts : Calories 331 kcal, Carbohydrate 77 g, Protein 6 g, Fat 4 g, Sodium 13998 mg, Fiber 13 g, Sugar 50 g, ServingSize 1 serving

Jayme's Dry Rub image

Provided by JmeMcK

Time 5m

Yield 4

Number Of Ingredients 8

2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon thyme
½ teaspoon oregano
¼ teaspoon cayenne pepper