Chef Ben’s Dry Rub For Everything
Posted On 17 June 2019
Chef Ben Davis, former owner of the Passionate Palate Cooking School, taught me a lot. This was a rub that we made in large batches one time and given out to potential customers; I’ve adapted it to a smaller quantity. Excellent on almost every meat I’ve tried it on.
Ingredients
- 4 tsp. Paprika
- 1.25 tsp. Cayenne Pepper
- 2.5 tsp. Black Pepper
- 3 tsp. Garlic Powder
- 1.5 tsp. Granulated Onion Powder
- 3 tsp. Salt
- 1.25 tsp. Dried Oregano
- 1.25 tsp. Dried Thyme
Instructions
- In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme.
- Mix well, and store in a cool, dry place in an airtight container.
- Rub into meat 30-60 minutes prior to grilling. For roasting a chicken, pour a lot inside the chicken.
- If doing Beer-can Chicken, lots of this in the can.
Notes
- I sometimes mix this with a little olive oil to make a paste and put it on shrimp a few minutes before grilling. Turns out great.