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

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.

Recipe Summary

Difficulty Level: Medium
Cuisine:
Method:
Restriction:
Taste:
Preparation Time: 60 Minutes
Ready In: 60 Minutes
Servings: 24