Dry Rub Recipe: How to Make a Dry Rub Base for Asian, Indian and Mediterranean Dry Rubs

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

five-spice powder

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon offers a unique flavor, while mixed spices are often more affordable.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

White pepper provides a milder flavor.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: chili powder

Paprika adds color without the heat.

Begin with a base rub that will last throughout the summer.

Mix 2 cups of kosher salt, 1 cup of white granulated sugar, and 1/2 cup of Demerara raw sugar in a bowl.

Add 1/2 cup of freshly ground black peppercorns and 3 tablespoons of ground garlic to the mixture.

Stir in 3 tablespoons of Coleman's mustard and 4 tablespoons of dried onion.

Blend all ingredients together in a nonreactive bowl or spice grinder.

For the Asian rub, add 1 tablespoon of fermented black bean, 1 tablespoon of tangerine peel, 1 tablespoon of Chinese five-spice powder, 1/2 tablespoon of Sichuan peppercorns, and 1/2 tablespoon of ground ginger to the base rub.

Grind the Asian ingredients together in a spice grinder and mix with 1 and 1/4 cups of the base rub.

Store the Asian rub in a mason jar and allow flavors to meld for 48 hours before using.

For the Mediterranean blend, add 1 tablespoon of oregano, 1/2 tablespoon of marjoram, 1/2 tablespoon of cumin, 1/2 tablespoon of sumac berry, 1/2 tablespoon of dried lemon peel, 1/2 tablespoon of Aleppo pepper, and 1 tablespoon of smoked Spanish paprika to the base rub.

Mix these Mediterranean ingredients with 1 and 1/4 cups of the base rub.

For the Indian rub, add 3 teaspoons of cumin, 2 teaspoons of coriander, 2 teaspoons of fennel pollen, 2 teaspoons of turmeric, and 2 teaspoons of ground ginger to the base rub.

Toast and grind whole spices if using, and mix with the base rub.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary