Paleo cookies

PANTRY BASIC DRY RUB

This is the dry rub we use whenever we make Baby Back Ribs (here)—it’s so good. You can mix it all up ahead of time and then add fresh orange zest as needed. It’s also great as a seasoning for chicken, shrimp, beef, or pretty much any protein. MAKES ¼ CUP

PREP TIME: 5 minutes

COOK TIME: None

2 teaspoons (10 ml) ground paprika

1½ teaspoons salt

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) onion powder

1 teaspoon (5 ml) freshly ground black pepper

¾ teaspoon freshly ground white pepper

½ teaspoon ground cayenne pepper

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon ground cinnamon

Zest of 1 orange

1. In a mason jar or other container with a tightly fitting lid, shake or mix to combine the paprika, salt, chili powder, onion powder, black and white pepper, cayenne pepper, coriander, cumin, garlic powder, and cinnamon.
2. Add the freshly grated orange zest when you want to use the rub.

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This pantry dry rub is the spice blend worth making in double batches — smoky paprika, warm cumin and coriander, and a layered heat from three different peppers. A little cinnamon and fresh orange zest make it far more interesting than anything in a packet. Keep a jar ready and dinner is halfway done before you start cooking.

Pro Tips

• Add the orange zest only when you're ready to use the rub — fresh zest loses its oils and aroma within a few days.
• Toast the whole spices and grind them yourself if you have time; the difference in fragrance is remarkable.
• The trio of black, white, and cayenne peppers gives layered heat — adjust the cayenne up or down to control the fire.
• Rub it onto meat at least 30 minutes before cooking so the spices can adhere and bloom on the surface.

Frequently Asked Questions

What does this dry rub work on?

Chicken, pork ribs, steak, shrimp, and roasted vegetables. It's particularly good on anything that goes on a grill or into a hot oven.

How long does homemade dry rub keep?

The ground spice blend keeps 3 months in a sealed jar away from heat and light. Add the orange zest fresh each time you cook.

Is dry rub Paleo?

This one is — just ground spices, salt, and orange zest. No sugar, no fillers, no anti-caking agents like store-bought blends often have.

How much rub should I use?

About 1 tablespoon per pound of meat. Coat evenly and let the meat sit 30 minutes so the seasoning forms a proper crust when it cooks.

Recipe Card

Stav Kogan

PANTRY BASIC DRY RUB

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tsp ground paprika
• 1 tsp chili powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• ¾ tsp freshly ground white pepper
• ½ tsp ground cayenne pepper
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp ground cinnamon

Method

 

1. Zest of 1 orange
2. In a mason jar or other container with a tightly fitting lid, shake or mix to combine the paprika, salt, chili powder, onion powder, black and white pepper, cayenne pepper, coriander, cumin, garlic powder, and cinnamon.
3. Add the freshly grated orange zest when you want to use the rub.

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