Mohamed Shili This easy and flavorful dry rub, inspired by Bobby Flay, is perfect for adding bold, smoky flavors to any meat. With a blend of paprika, ancho chile powder, and a kick of cayenne, it’s a simple yet delicious way to elevate your dishes. Use common ingredients from your pantry for a quick, customizable seasoning.
Ingredients Needed:
- 1/4 cup paprika
- 1 cup ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 2 teaspoons mustard powder
- 2 teaspoons dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
How To Make Dry Rub Recipe?
- Combine all ingredients: In a medium bowl, combine 60g paprika, 120g ancho chile powder, 8g ground cumin, 8g ground coriander, 2g cayenne pepper, 4g mustard powder, 2g dried oregano, 15g kosher salt, and 2g freshly ground black pepper.
- Stir well: Mix all the ingredients thoroughly until well combined.
- Store: Divide the dry rub into small spice containers.
- Keep it fresh: Store in an airtight container for up to 4 months in a cool, dry place.
Recipe Tips:
- Use fresh spices: For the best flavor, make sure your spices are fresh. Older spices lose their potency, which can affect the taste of your rub.
- Adjust the spice level: If you like it spicier, add more cayenne pepper or use a hotter chile powder.
- Massage the rub in: For maximum flavor, massage the rub into your meat and let it sit for at least 30 minutes before cooking.
- Use this rub on different meats: This dry rub is versatile – it works great on chicken, pork, beef, or even veggies.
- Store properly: Keep the rub in an airtight container in a cool, dry place to maintain its freshness for up to 4 months.
How To Store Leftovers?
- Refrigerate: Store it in an airtight container at room temperature in a cool, dry place.
- Freeze: It is best stored in a cool, dry place, and will stay fresh for up to 4 months.
Nutrition Facts:
- Calories: 12 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 16mg
- Potassium: 0mg
- Total Carbohydrate: 2g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 1g
Try More Bobby Flay Recipes:
- Bobby Flay Dry Rub Chicken Wings
- Bobby Flay Chicken Rub
- Bobby Flay Rib Rub Recipe
- Bobby Flay Brisket Rub
Dry Rub
Description
This easy and flavorful dry rub, inspired by Bobby Flay, is perfect for adding bold, smoky flavors to any meat. With a blend of paprika, ancho chile powder, and a kick of cayenne, it’s a simple yet delicious way to elevate your dishes. Use common ingredients from your pantry for a quick, customizable seasoning.
Ingredients
Instructions
- Combine all ingredients: In a medium bowl, combine 60g paprika, 120g ancho chile powder, 8g ground cumin, 8g ground coriander, 2g cayenne pepper, 4g mustard powder, 2g dried oregano, 15g kosher salt, and 2g freshly ground black pepper.
- Stir well: Mix all the ingredients thoroughly until well combined.
- Store: Divide the dry rub into small spice containers.
- Keep it fresh: Store in an airtight container for up to 4 months in a cool, dry place.
Notes
- Use fresh spices: For the best flavor, make sure your spices are fresh. Older spices lose their potency, which can affect the taste of your rub.
- Adjust the spice level: If you like it spicier, add more cayenne pepper or use a hotter chile powder.
- Massage the rub in: For maximum flavor, massage the rub into your meat and let it sit for at least 30 minutes before cooking.
- Use this rub on different meats: This dry rub is versatile – it works great on chicken, pork, beef, or even veggies.
- Store properly: Keep the rub in an airtight container in a cool, dry place to maintain its freshness for up to 4 months.
Dry Rub