merinade - Universal Spice Rub

By tinathorn

Ingredients

• 3 tbsp 3tbsppaprika
• 1 tbsp 1tbsppacked brown sugar
• 2 tsp 2tspgarlic powder
• 2 tsp 2tspground cumin
• 1 tsp 1tspsalt
• 1 tsp 1tspdried oregano
• 1 tsp 1tsponion powder
• 1 tsp 1tsppepper
• 1/2 tsp 1/2tspdry mustard
• 1/4 tsp 1/4tspcayenne pepper

Preparation

Step 1

In small bowl, stir together paprika, brown sugar, garlic powder, cumin, salt, oregano, onion powder, pepper, dry mustard and cayenne pepper. (Make-ahead: Store in airtight container for up to 3 months.)

Additional information :

Rubs

Use 2 tbsp rub for every 4 servings boneless (1 lb/ 450 g) or bone-in (1-1/2 lb/ 675 g) meat or poultry, or fish (1 lb/450 g). Let stand at room temperature for 15 minutes after rubbing. Or cover and refrigerate for up to 24 hours before grilling.