Hugh's Dry Rub

Hugh's Dry Rub

197

"Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on."
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Ingredients

15 m servings 16 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Ready In

  1. In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

197
  1. 250 Ratings

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Most helpful positive review

Easy and wonderful if you don't make the mistake I did. RUB means use very little and really rub it in hard. Not smash each side of the meat down into a bowl of the stuff! LOL a learning exp...

Most helpful critical review

I really liked this rub, but my husband thought it was over powering. Because we have a toddler (and I found out too late I didn't have any) I left the cayenne out. I won't make it again, beca...

Easy and wonderful if you don't make the mistake I did. RUB means use very little and really rub it in hard. Not smash each side of the meat down into a bowl of the stuff! LOL a learning exp...

A teriffic spice rub indeed. I have used this on lean pork chops as well as chicken with excellent results. This is how I use it (adopted from Cook's Illustrated recipe for chops or skinless ...

Great recipe with just the right amount of spice. For ribs, I would coat first with yellow mustard and then put the rub on. This helps it stick better and makes a nice crispy crust. During cooki...

This rub is outstanding!! I tried it on a whim one night when my roomate and I were grilling some steaks and I am SOOO glad that I did!! I scaled the recipe to 9, and it STILL made a ton. We ...

We used this rub with Tri-Tip...it was amazing it gave it a wonderful taste. We used olive oil to make the rub stick and it also helps keep the meat from drying out. We will be using this rub ag...

Good, but not great. I halved the recipe to try out of a few different pieces of meat. I only used 1 tablespoon of black pepper and 1 tablespoon of cayenne (kids). I used about 3 tablespoon o...

This was awesome. I used this on grilled chicken for some friends who helped with a roofing project. Even the guys pasted up the steak for the chicken, everyone is still raving about it. Goi...

I really liked this rub, but my husband thought it was over powering. Because we have a toddler (and I found out too late I didn't have any) I left the cayenne out. I won't make it again, beca...

Awesome...I've used this on steak, chicken and pork so far. My boyfriend is on Atkins so we've been looking for ways to spice up some meat and this is a great combination.