Bobby Flay's Dry Rub Recipe
A flavorful blend of spices that enhances grilling and adds depth to meats and vegetables.
Equipment
- mixing bowl
- Measuring spoons
- measuring cups
- Whisk or fork
- Airtight container
Ingredients
- 1/4 cup Paprika Adds a sweet and smoky flavor, giving the rub a beautiful color.
- 1 cup Ancho chili powder Provides rich, mild heat and depth with a hint of sweetness.
- 1 tablespoon Ground cumin Adds an earthy, warm flavor that complements the other spices.
- 1 tablespoon Ground coriander Contributes a citrusy note, balancing the heat from the chili powder.
- 1 teaspoon Cayenne pepper Adds a spicy kick to the mix.
- 2 teaspoons Mustard powder Introduces a tangy flavor that enhances the overall taste.
- 2 teaspoons Dried oregano Adds a hint of herbal freshness, rounding out the flavor profile.
- 1 tablespoon Kosher salt Essential for enhancing all the flavors in the rub.
- 1 teaspoon Ground black pepper Adds mild heat and depth to the blend.
Instructions
- Gather all the ingredients in one place.
- Measure out the paprika, ancho chili powder, ground cumin, ground coriander, cayenne pepper, mustard powder, dried oregano, kosher salt, and ground black pepper into a medium bowl.
- Mix the spices together thoroughly using a whisk or fork until the color is uniform.
- Store the dry rub in an airtight container, labeling it with the date.
- Apply the dry rub generously to your choice of meat or vegetables and let it sit for at least 30 minutes before cooking.
Notes
Bobby Flay's Dry Rub Recipe is versatile and can be adjusted to suit your taste preferences.