How to make a dry rub for bbq

Works for Chicken, Beef, Fish or Pork.

19
STEPS
INGREDIENTS

1. Combine in Processor or mini prep whole leaf or seed spices & herbs first. Rosemary, Thyme, Coriander & celery seed 2. Process or grind until a coarse powder.

Add remaining spices and process till you have a fairly even consistancy.

Add remaining spices and process till you have a fairly even consistancy.

Pour spice blend on to a stiff, but flexible plastic sheet for easy transfer to jar or funnel on jar. I used a large glossy magazine for years till the right bit of plastic came along.

Pour spice blend on to a stiff, but flexible plastic sheet for easy transfer to jar or funnel on jar. I used a large glossy magazine for years till the right bit of plastic came along.

Pick a spice jar with large holes on the dispensing top.

Pick a spice jar with large holes on the dispensing top.

Pour the mix into your funnel and/or into the jar till full.

Pour the mix into your funnel and/or into the jar till full.

Ready for the Grilling season.

Ready for the Grilling season.

  • 1/2tsp dried basil leaves
  • 1/4tsp Cayenne chili ground
  • 1.0tsp Sweet Paprika ground
  • 1.0tsp Smoked Spanish Paprika
  • 1/4tsp celery seed
  • 1/4tsp Chinese Five Spice Powder
  • 2.0Tbsp Coriander seed lightly toasted
  • 1/2tsp Ginger powder
  • 1.0tsp Lemon Pepper
  • 1/2tsp Marsala powder
  • 1/2tsp coleman's mustard powder
  • 1/2tsp Oregano
  • 2.0Tbsp Rosemary leaves dried
  • 3/4tsp Thyme leaves dried
  • 1/4c Old Bay Seasoning
  • 1.0tsp Garlic Powder
  • 1.0tsp Onion Powder
  • 1.0 Food Processor or mini processor
  • 2.0 Empty spice jar
  • 1.0 Funnel
Chilling in Minnesota
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