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READY IN 5 mins

All-Purpose Rub for Meat

Read Reviews (53)

"This is a tastier alternative to marinating meat. A rub gives a fuller flavor to any meat. This rub can be used for just about any meat (I personally favor it on chicken!). This recipe makes enough for about four servings of meat." — Sarah

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Types of Salt

Original recipe makes 5 plus ounces Change Servings

4 tablespoons white sugar
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder

1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme

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Directions

In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
To use: coat meat in mixture, and then grill as desired.

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PREP 5 mins
READY IN 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

The first time I made as written. It was way too SALTY. I think the recipe should read 4 teaspoons salt not 4 tablespoons. I decreased it to 4 tsp. and it turned out great. I used it on chicken and it turned out tender and juicy.

—JIMVALKIDS

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Most Helpful Critical Review

Dec 09, 2004

Excellent recipe with a few changes. Cut the salt in half. Substitute half of the white sugar with brown sugar (how can you have a rub without brown sugar?) and add garlic powder to taste (start with one teaspoon).

—ASHDOWNE

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68 Ratings

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Jun 12, 2005

THIS WAS SIMPLY FABULOUS! I did however add some personal touches and it was YUMMY! I added a few shakes of Adobo(w/o pepper),1tsp garlic powder,1/2 tsp dill(dry),1/2 tsp curry powder I also ruduced the salt just a tad.I used this rub on a 4 lb chix that I rotissed:) It created a fantastic sticky not too sweet coating that did not burn or melt off. I WILL make again and again!!(hubby and kids loved it!!!!!!!!)Thanks Sarah!!!!

—KARENW67

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Jan 25, 2004

This is excellent! Too salty, but if you cut the salt in half it's great.

—WILLEANNA

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Jul 30, 2007

phenomenal tasting if you change it to a wet/brine rub.. cut it to 3 table spoons of salt add a dash of red wine and equal amount of olive oil for binding... great on ribs

—Trip McNally

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Jun 20, 2006

Used this rub on chicken thighs and then baked in oven and they turned out delicious!!! Change the granulated sugar to brown and only used 2 tbsp of salt and it turned out great!!! Mom and boyfriend almost fought over the last piece!!!

—FutureChefShay

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Jan 25, 2004

I made a beautful ribeye roast for Christmas dinner. I was looking for a new touch to the flavor. This rub was just what I was looking for to bring out the flavor of the roast. My children loved the roast (even my 10 year old who hates everything enjoyed the roast this time)

—JOAN FURMAN

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Jan 25, 2004

I used on chicken thighs and drumsticks.Decreased the salt to 2 teaspoons,oregano and thyme 1/4 teaspoon each added 1/2 teaspoon garlic powder and 1 teaspoon Emeril's essence. It was a nice mellow flavor everyone enjoyed it even the kids.

—MOLSON7

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Nutrition

Calories
27 kcal
1%

Carbohydrates
5 g
2%

Cholesterol
0 mg
0%

Fat
0.6 g
< 1%

Fiber
0.4 g
2%

Protein
0.6 g
1%

Sodium
2326 mg
93%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

All-Purpose Rub for Meat

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 27
Calories from Fat: 6

% Daily Value *
Total Fat 0.6g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
Sodium 2326mg 93 %
** Potassium 17mg < 1 %
Total Carbohydrates 5g 2 %
Dietary Fiber 0.4g 2 %
Protein 0.6g 1 %
** Sugars 4.2g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 1 %
Iron 5 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.