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How to Make a Summer Dry Rub - Asian, Mediterranean and Indian Dry Rub

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Ingredients
For the base rub
  Kosher salt 2 Cup (32 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Demerara sugar 1 Cup (16 tbs)
  Black peppercorn 1 Cup (16 tbs) (Indian brand)
  Ground garlic 3 Tablespoon
  Mustard powder 3 Tablespoon (Colman’s)
  Dried onion 4 Tablespoon
For the asian rub
  Fermented black beans 1 Tablespoon, finely chopped
  Tangerine peel 1 Tablespoon
  Chinese 5 spice powder 1 Tablespoon
  Sichuan peppercorns 1 Tablespoon
  Ground ginger 1 Tablespoon
  Chile 2 Small (chile piquins)
  Dry rub 1 Cup (16 tbs) (base rub)
For the mediterranean rub
  Oregano 1 Tablespoon
  Marjoram 1 Tablespoon
  Cumin 1 Tablespoon
  Sumac berry 1 Tablespoon
  Dried lemon peel 1 Tablespoon
  Aleppo pepper 1 Tablespoon
  Smoked spanish paprika 1 Tablespoon
For the indian rub
  Cumin 3 Teaspoon
  Coriander seeds 2 Teaspoon
  Fennel pollen 2 Teaspoon
  Turmeric 2 Teaspoon
  Ground ginger 2 Teaspoon
  Cardamon 2 Small
Directions

FOR THE BASE RUB

GETTING READY
1. Finely grind the black peppercorn in the grinder, set aside.

MAKING
2. In the spice grinder, grind all the ingredients until well blended.
3. Transfer in a non-reactive bowl and whisk everything well.
4. Store in a mason jar.

SERVING
5. The base rub can be used in various meat or poultry dishes.

FOR THE ASIAN RUB

GETTING READY
1. Finely chop the black beans before grinding it with other ingredients, set aside.

MAKING
2. In the spice grinder, grind all the ingredients until well blended.
3. Store in a mason jar.

SERVING
4. The Asian rub can be used in various pork dishes.

FOR THE MEDITERRANEAN RUB

GETTING READY
1. Toast the cumin, set aside.

MAKING
2. In the spice grinder, grind all the ingredients until well blended.
3. Store in a mason jar.

SERVING
4. The Mediterranean rub can be used in various meat or poultry dishes.

FOR THE INDIAN RUB

GETTING READY
1. Toast the cumin and coriander seeds, set aside.

MAKING
2. In the spice grinder, grind all the ingredients until well blended.
3. Store in a mason jar.

SERVING
4. The Indian rub can be used in various meat or poultry dishes.

NOTE
Store in a cool dark place.

You can make 5 cups of base dry rub, it will be enough for 80 portions or 40 pound of meat.

Allow the ingredients to blend at least for 48 hours.

For the Indian rub you can substitute 4 tablespoon of the maharaja curry powder in place of ingredients.

Things You Will Need
Spice grinder
Mixing bowl
Mason jar

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Taste: 
Savory
Method: 
Grinding
Interest: 
Summer
Preparation Time: 
60 Minutes
Servings: 
24

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Nutrition Rank

Nutrition Facts

Serving size

Calories 153 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.38 g1.9%

Trans Fat 0 g

Cholesterol 0.03 mg0.01%

Sodium 7672.9 mg319.7%

Total Carbohydrates 29 g9.7%

Dietary Fiber 2.1 g8.3%

Sugars 14.7 g

Protein 2 g3.7%

Vitamin A 2.2% Vitamin C 8.8%

Calcium 4.9% Iron 9.7%

*Based on a 2000 Calorie diet

How To Make A Summer Dry Rub - Asian, Mediterranean And Indian Dry Rub Recipe Video