Dry rub mixes are a great way to add loads of flavor to meat, poultry and fish without adding loads of extra fat. In fact, they're also great on tofu for you vegans out there — just sprinkle it on after your regular marinade. A lot of the time we opt for pre-made rubs instead of throwing together our own. Sure, store-bought might be a teensy bit faster — but they just don't pack the same flavor punch as DIY rubs.
Not only that, homemade dry rubs are much cheaper than the store-bought versions, and they allow you to be in control of what goes into them. People who are sensitive to MSG know they're getting a rub without it. Need a lower-sodium content? Reduce or substitute the salt. You can even control the levels of spices like cayenne pepper to keep it mild or amp up the fire. You'll never buy store-bought again.
Before you start experimenting with DIY rubs, here are a couple tips to make yours the best it can be.
Originally published May 2015. Updated March 2017.
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