Real Recipes From Real Home Cooks ®

spicy essentials: all-purpose dry rub

Recipe by
Andy Anderson !
Wichita, KS

Spicy Essentials: All-Purpose Dry Rub Had this recipe for a bit a time; however, it was put away and forgotten until I pulled out some steaks and grilled them up last evening. It really imparts a combination of spice, heat, and a suggestion of sweet to any steaks. In addition, I have used it in the past on pork, chicken, turkey, or even seafood. Easy to make and tastes awesome. You can even put it into a shaker and have some ready at the table. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For spicy essentials: all-purpose dry rub

  • 2 Tbsp
    chili powder
  • 2 Tbsp
    coconut sugar
  • 1 Tbsp
    ground black pepper
  • 1 tsp
    lemon/pepper spice
  • 1 Tbsp
    dehydrated onions, medium grind
  • 1 - 2 tsp
    onion powder
  • 1 - 2 tsp
    salt, kosher variety, fine grind
  • 1 - 2 tsp
    cayenne pepper
  • 1 tsp
    smoked paprika
  • 1 tsp
    hot or mild paprika
  • 1 tsp
    dry mustard
  • 1 tsp
    garlic powder

How To Make spicy essentials: all-purpose dry rub

  • 1
  • 2
    What will you need? You will need a good container, like an old spice jar to store this recipe.
  • 3
    What is All-Purpose Dry Rub? This recipe came about because I desired a good dry rub that would give my some spicy heat, and in addition, have a bit of sweet. So, I took out of bunch of dry spices and began to experiment. It is about 5 years old, and I have made a few changes to it over the years, but it is one great spice.
  • 4
    What to use with All-Purpose Dry Rub? I mentioned this in the intro; however, it works with a variety of beef, poultry, seafood, and pork. I have even used it to sprinkle on a nice thick pub burger.
  • 5
    How to store All-Purpose Dry Rub? Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet). If properly stored, this dry spice should last 6 – 8 months.
  • 6
    Gather your ingredients (mise en place).
  • 7
    This is an easy one… put all the dry spices into a spice or small jar and shake until mixed. That is about it.
  • 8
  • So yummy
    Sprinkle it on and cook to your liking. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Namasté