Dry Rub For Fish Food

DRY RUB FOR FISH

Steps:

• Combine all ingredients and mix well.
• Use as you would any dry rub.

PORK, BRISKET, OR SEAFOOD DRY RUB

Steps:

• In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood.

DRY RUB

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

BBQ DRY RUB

Steps:

• In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

BOBBY'S RUB FOR FISH

Steps:

• Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN

Steps:

• Preheat the grill to medium-high.
• Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
• Click here for Bobby's Buttermilk Southwestern Grilled Chicken.

THE BEST DRY RUB FOR FISH AND SEAFOOD

Steps:

• Mix: Place all the spices in an airtight glass jar and shake gently to combine.
• Store: Store for up to 2 years.

BASIC FISH CURE (BBQ RUB)

Steps:

• Combine all ingredients in a small bowl with your fingers.
• If using as a seasoning, just sprinkle on the fish before grilling.
• If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
• NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.

GREEK HERB RUB FOR FISH

Steps:

• Combine ingredients and rub into mild white fish. The longer left on the fish before cooking, the stronger the flavors will be.

CAJUN BLACKENING DRY RUB

Steps:

• Mix all ingredient together and store in airtight container up to 2 weeks.

DRY RUB FOR ALL OCCASIONS

Steps:

• Place the cumin, ground coriander, curry powder, white pepper, ground ginger, allspice, cayenne pepper, seasoned salt, paprika, brown sugar, dry mustard, ground mace, and crushed rosemary in a food processor. Process the spice mixture until thoroughly blended. Store in an airtight container at room temperature.

DRY RUB FOR ANY MEAT

Steps:

• Thoroughly combine all ingredients.
• Rub mixture into the meat and wrap tightly in plastic wrap.
• Refrigerate several hours or overnight.
• Store leftover mixture in an airtight jar or in the freezer.
• Makes just shy of one cup.
• From texascooking.com.