Lockhart Dry Rub Recipes
HOMEMADE DRY RUB FOR EVERYTHING
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
Provided by Food Network
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 10
Steps:
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
LOCKHART DRY RUB
**Editor's note:**The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .
Provided by Elizabeth Karmel
Yield Makes about 3/4 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl; mix well. Store rub in an airtight container.
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- Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
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- To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)
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