spicy essentials: all-purpose dry rub

How To Make spicy essentials: all-purpose dry rub

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  Step 1
  PREP/PREPARE
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  Step 2
  What will you need? You will need a good container, like an old spice jar to store this recipe.
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  Step 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.
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  Step 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.
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  Step 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.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 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.
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  Step 8
  PLATE/PRESENT
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  Step 9
  Sprinkle it on and cook to your liking. Enjoy.
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  Step 10
  Keep the faith, and keep cooking.
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  Step 11
  Namasté
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