When you hear dry rub, you probably associate it with BBQ’s and summer gatherings, with steaks and ribs. But for me dry rubs are for slow cooking and warm gatherings on a chilly evening after a long day or a lazy weekend. This is a staple in my kitchen and a mix of multiple rubs over the years. For some extra Christmas feel, you can add a teaspoon of cinnamon or nutmeg. Rub it on pork belly, chicken wings or toss cauliflower florets in it to make vegan buffalo wings. It will last a few weeks in an airtight container.
Mix together a quarter cup of paprika, a quarter cup of granulated garlic, 2 tbsp onion salt, 1.5 tsp freshly ground black pepper, 1 tsp white pepper, 2 tsp dried oregano, 2 tsp dried thyme,1 tbsp soft brown sugar, 1 tsp cayanne pepper and finally 1 tsp ground cumin.
If your rubbing on meat like pork belly. Make sure you score the meat well and get the rub into the cracks of fat. For veggies give them a good toss in oil so it really sticks. I even use this on roast potatoes and wedges. Let me know how you go and what you use it on.