Tuesday, May 18, 2010

14 or so Spice Rub (but who's counting. . .)

Emeril's got his rub, and I've made my own version (it even has some of Emeril's Essence in it!) that's great for pretty much any meat or fish, especially when grilling/broiling, because it'll turn into a nice spicy crust.  This should make about 4 cups worth, so make sure you've got a jar or something to hold all of it (or be good at math and cut it in half or fourths), but it's worth it, this will last a long time and is great on ribs, roasted chicken, tilapia, anything really. Here's what you'll need:

Rib Rub

1/2 Cup - Mrs Dash Southwest Chipotle Mix (pretty much the whole bottle)
1/4 Cup - McCormick Grill Mates Mesquite Mix
1/4 Cup - McCormick Italian Seasoning Mix
1/4 Cup - Crushed Rosemary Leaves
1/4 Cup - Sumac
1/4 Cup - Emeril's Essence
1/4 Cup - Thyme
1/4 Cup - Paprika
1/4 Cup - Brownulated Sugar (yes, that's BROWNulated. . . it gives the brown sugar flavor but mixes in easier)
2 Tbsp - Powdered Dried Chipotle Chili
2 Tbsp - Garlic Powder
2 Tbsp - Hot Mexican Chili Powder
2 Tbsp - Dried Minced Onions
1 Tbsp - Ground Cumin
1 Tsp - Dried Ground Ginger

 Mix all together in a big mixing bowl making sure to keep any clumps from developing.  Once it's all mixed in, well, dump it in a big jar or something and you're good to go!

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