Dry spice rubs

[YO!!!]

Here is the basis for mine.

6 parts Granulated Garlic
3 parts ancho chili
3 parts paprika
2 parts cumin
1-2 parts Chipotle chili {this is the sting}
1 part thyme
1 part cilantro
1 part parsley

All ingredients are dried and ground then mixed thoroughly and stored in sealed container.

I use this as a flavor enhancer on everything.


Whatcha got !!!!!

[WadePatton]

That looks dandy. I'll have to try it. I've not been in culinary mode for a while, but will be back.

I really only associate "rub" with pre-bbq cooking, and have heretofore also only mostly used various seasoning salt mixes as the smoke and application of the heat are the dominant forces to smoke cooking atwo. Stove is hot gotta go.

[maunahaole]

My brother in law currently lives in Amman Jordan. He has provided me with this stuff called za'atar, which is some mystery blend that he calls Jordanian crack. I have used it to crust some pan fried mahi as well as on a deep fried turkey. Good stuff. Adds a different flavor or two. I'd guess you could find it at a middle eastern market.