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 ground paprika
1½ teaspoons salt
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon 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
- 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.
- Add the freshly grated orange zest when you want to use the rub.
