Dry rubs make it so easy to add flavor. And they're very easy to make. Keep some on hand, as their versatility makes them ideal for experimenting on anything from meats and vegetables, to seafood and poultry.
Sesame seeds add a nuttiness and textural layer to this all-purpose rub. Dried oregano balances it all, making this rub a good candidate for vegetables as well as fish and chicken.
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The intense combination of chile and espresso works magic on red meat like steaks and ribs. Meaty portobello mushrooms will also take kindly to the rich flavors of this dry rub.
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Brighten dinnertime staples like fish and chicken with this well-balanced spice rub which has citrusy undertones. It also makes an addictive spice crust on a special occasion dish like rack of lamb.
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Brown sugar and paprika anchor this rich, versatile rub that brings a sweet smokiness to just about any savory dish that gets grilled, pan-seared, or roasted -- think brisket, rib racks, fish, and poultry.
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Use this classic smoky rub for the main courses at your next backyard shindig -- it adds flavor to brisket, ribs, and chicken. If time allows, massage it onto the meat the night before, allowing the flavors time to penetrate the surface.
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Use this rub on your next Thanksgiving turkey: massage it in under the skin to let the dried herbs infuse the meat. But don't save it just for turkey day. It's a fragrant combo that's mellow enough to go with just about anything savory -- try it on vegetables, fish, chicken and pork.
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Minimal ingredients deliver high-impact flavor in this zesty combo, which adds a refreshing brightness to chicken, shrimp,