All Around Spice Rub Food

ALL-AROUND SEASONING MIX

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.

ALL-PURPOSE SPICE RUB

Steps:

• In a small bowl, combine all the ingredients, using your hands to break up the sugar.
• Replace some of the paprika with cumin, coriander and chili powder.
• Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
• Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.

ALL-AROUND SPICE RUB

Steps:

• Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.

ASIAN RUB

Steps:

• Combine all ingredients.
• With this one, I will often omit the salt and add just enough Soy Sauce to make it into a paste and rub it on the meat that way.

MEXICAN PORK WITH ESCABECHE SPICE RUB

Steps:

• Make the Escabeche Sauce by mixing the all the ingredients.
• Spread evenly over the pork Tenderloins.
• (at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
• Place Tenderloins on a rack in a 9x 13 pan (or BBQ them).
• Roast in a 450F degrees oven.
• Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.
• Do not over cook or it will be dry.
• Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.

SPICE-RUBBED PORK CHOPS

Steps:

• Heat a large cast-iron skillet over high heat. Rub pork chops on both sides with spice rub. When skillet is hot, add oil, swirling to coat bottom of pan. Add pork chops, and cook until golden brown and just cooked through, 3 to 5 minutes per side, depending on the thickness of the pork chops.

ALL-AROUND SPICE RUB

Steps:

• In a spice grinder, combine coriander, cumin, and fennel seeds. Process until finely ground. Transfer to a small bowl, and stir in sugar, pepper, paprika, salt, and cayenne pepper. Will keep at room temperature in an airtight container for up to 3 months.

SPICE RUB

Steps:

• Add the ancho chile powder, cumin, coriander, garlic powder, onion powder, salt, cayenne and black pepper to a medium bowl and slowly whisk until thoroughly combined. Scoop the blended mixture into a jar and top with a tight-fitting lid. The spice rub will keep at room temperature in a dark place (like your cabinet) for up to 1 year.

BEST SPICE RUB RECIPE BY TASTY

Steps:

• In a jar, add all the spices and shake until combined.
• Store in a tightly covered container, such as a mason jar, for up to a year.
• Season your favorite meats and vegetables with the rub.
• Enjoy!

ALL-AROUND SPICE RUB

Steps:

• Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.

ALL-AROUND SPICE RUB

Steps:

• Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.

ALL-PURPOSE SPICE RUB

Steps:

• In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months.
• Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).
• VARIETIES:.
• Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
• Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
• Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.