Java Blend Dry Rub Food
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
JAVA RUB
A wonderful rub for beef. Especially for quality steaks. I have given this as Christmas gifts. Either in 1/4 or 1/3 cup jars each.
Provided by YaYa1689
Categories Low Protein
Time 20m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Store in an airtight jar away from heat and light.
- Will keep up to 6 months.
- Use 2-3 teaspoons per pound of meat.
- For extra flavor, toast whole peppercorns, cumin & coriander seeds then grind them yourself.
EMERIL'S SOUTHWEST DRY RUB
Steps:
- Combine all ingredients thoroughly.
JAVA BLEND DRY RUB
For this summer on the grill - From the Miami Herald - "If you thought coffee was just for drinking, think again. Both ground coffee and cocoa powder lend a savory depth to most types of meat. Java rubs can vary widely in their ethnic influences. Consider adding cardamom (Middle Eastern), cinnamon (Asian) or chili powder (Southwestern). Chocolate with chiles is a classic Mexican pairing. This rub is great on chicken breasts, beef brisket, pork tenderloin, pork chops or ribs... Source: Adapted from Jim Tarantino, author of Marinades, Rubs, Brines, Cures & Glazes, by the Associated Press."
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a spice mill or blender.
- Grind to a coarse powder.
- Store in a clean, airtight container. Store in the freezer for 3 to 4 months.
Nutrition Facts : Calories 395.5, Fat 3.6, SaturatedFat 0.7, Sodium 4894.6, Carbohydrate 94.8, Fiber 8.6, Sugar 76.4, Protein 4.9
HOMEMADE DRY RUB FOR EVERYTHING
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
Provided by Food Network
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 10
Steps:
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
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