Dry Rubs Add Spice to Dinners; Make Thoughtful Foodie Gifts
UPDATED: I’ve revamped this post from last January. It now includes the actual measurements (not just an ingredient list) to make my two dry rub recipes provided below. Friends are always asking for my rub recipes, so here they are; sharing is caring!
I’ve been making my original all-purpose dry rub for a few decades and added in a coffee barbecue recipe about four years ago. While I love cooking, most of the time I’m a quick cook; especially during the week, when I’m trying to get dinner out without too much muss and fuss. With that said, one of my timesavers is turning to my homemade rubs I use several times each week to season my suppers.
How Making Dry Rub Started
Over 20 years ago, I started using a dry rub on pork. I grew tired of making it each time I made it, so I started bottling it in a jar for myself. Over time, that led to using it on more often on other entrees to eventually making a huge batch to share with family and friends every Christmas.
Called on jar labels as Laurie’s Original Rub, this all-purpose spice blend that can be used on everything, including poultry, beef, seafood and veggies. Friends are constantly telling me how they use it; one even mixed it into sour cream to make a dip!
Then Along Came Coffee Barbecue Rub
The brainchild of my coffee barbecue rub came from Kona-crusted rub on steaks from the Capital Grille. My intention was to incorporate rich and robust coffee into a aromatic and smoky spice mix to use on grilled, smoked, roasted or air-fried meats. Love, love, love it on ribs and steak, but it holds up equally well on pork, poultry, salmon, swordfish, shrimp and roasted root vegetables.
I prefer using strong coffee and have tried Kona, Colombian and Brazilian but a medium roast will work well too. I recommend a medium grind; it’s similar in consistency with the spices provides the right amount of coating.
Keep in mind, these spice blend recipes aren’t scientific like baking, so don’t worry if they’re not exact or if you swap or omit items from the list based on your preferences. I always recommend using my recipes to guide you to make creations with your own stamp on them!
Now that I’m deep into holiday mode and completed my rub-making tradition, I took the time to measure each spice as I added them to the bowl. Then I cut back my measurements to a more reasonably sized portion for a home cook’s pantry! Hope you enjoy trying my recipes!
Laurie’s Original Dry Rub
Ingredients
- 2/3 cup chili powder
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 1/4 cup parsley
- 1/4 cup sweet paprika
- 3 tablespoons oregano
- 2 tablespoons seasoned salt (such as Lawry’s)
- 1 tablespoon adobo (such as Goya)
- 1 teaspoon cayenne pepper
- 1 teaspoon ginger
Instructions
- Add all ingredients into a bowl.
- Sift the following: chili, garlic, onion, sweet paprika, cayenne pepper and ginger.
- Mix thoroughly. Store in a jar.
Notes
Now, are you wondering which one to try first? If you want to share a jar with a grill master, I’d try the coffee rub first. If you tend to oven roast, go with the original all-purpose recipe.
Laurie’s Coffee Barbecue Rub
Ingredients
- 1/3 cup medium to strong roast coffee; use medium grind (not espresso; it’s too fine)
- 1/4 cup smoked paprika (recommend not swapping with sweet)
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons granulated garlic or powder
- 2 teaspoons granulated onion or powder
- 2 teaspoons seasoned salt (such as Lawry’s)
- 3 tablespoons granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon mustard
- 1 teaspoon chipotle chili
Instructions
- Measure all ingredients into a bowl.
- Sift the following: paprika, chili, cumin, garlic, onion, sugar and mustard to remove clumps.
- Mix thoroughly. Store in a jar.
Notes
SEE ANOTHER SPICE BLEND that I also use constantly in fall and winter dishes, as well as all my cooking inventions!
I absolutely love this! Barbecue rubs are my favorite. Definitely going to try this recipe out, thanks so much!
That coffee rub sounds amazing. I wonder how it would affect someone who is sensitive to caffeine? I suppose I could use decaf grounds. I may just try this one. Maybe my son would actually like a roast with this flavor. I bet it would make a nice meatloaf or burger too!
Carol, you can definitely swap with decaf coffee. I like the coffee because it helps the rub stick better, especially with grilling meats but equally good on oven-roasted meats and veggies! 🙂
I have enjoyed Laurie’s original rub for as long as she has been making it. We use it all year round and now like to alternate with the coffee rub. Both are delish and having these special jars on hand when preparing our meals is always appreciated.
Can’t wait for my rub. I’m so happy you shared the recipe.
My favorite time of the year! I love getting Laurie’s rub! We use it all year long on steak, chicken, and my favorite, shrimp. Always a delicious meal when we use it.
This is the best rub. I use it on beef. Chicken. Roasted veggies. And I mix it with bbq sauce for a marinade. Thank you Laurie for your rub!