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Spring is here and that means it’s grilling weather! While I know many people grill all year round it’s hard to grill when the place you live gets over 100 inches of snow most winters. It’s just not easy to drag out the grill, brush off the snow and ice, and cook in 0 degree temperatures.
Every year once the weather gets nice we start grilling once or twice a week. Grilling is healthy and makes for easy clean up. I also check to make sure we have enough dry rubs, marinades, and spices for our grill recipes.
I noticed I was low on several of my favorite dry rubs. I mixed up a batch of the one I learned to make from Certified Angus Beef brand but then I went looking for something new. I like to have 3-4 different rubs on hand depending on what type of meat or veggies we are grilling.
I found a recipe for Bobby Flay’s Dry Rub. I’ve watched Bobby Flay grill on Food Network many times and figured he knows what he is doing so I whipped up a batch of his dry rub. I did add in some brown sugar which wasn’t part of the original recipe because I think the sugar adds a nice sweetness and helps caramelize the rub on the meat.
I found all of the ingredients in my pantry which made it easy to make this dry rub. I layered in a half pint sized mason jar, put the cap on, and shook it up. All I have to do now is store it in my spice cupboard and spoon out the amount I need each time I grill.
- 1/4 c. paprika
- 1/2 c. chile powder
- 2 Tablespoons cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon mustard powder
- 2 teaspoons oregano
- 1 Tablespoon salt
- 1 teaspoon black pepper
- 3 Tablespoons brown sugar
- 2 Tablespoons garlic powder
- Layer the ingredients in a half pint mason jar.
- Place the lid on the jar and shake to combine.
- Store in a dry cupboard and spoon out as needed.
Recipe adapted from Food Network Magazine