A simple yet potent homemade spice blend, combining the sweetness of muscovado sugar with the sharpness of rock salt, fresh dill, and a kick of black and white peppers. Perfect for enhancing the flavor of meats, fish, or vegetables.
Versatile Homemade Dry Rub
A simple yet potent homemade spice blend, combining the sweetness of muscovado sugar with the sharpness of rock salt, fresh dill, and a kick of black and white peppers. Perfect for enhancing the flavor of meats, fish, or vegetables.
Ingredients
- 0.5 cup rock salt finely ground
- 0.25 cup muscovado sugar lightly packed
- 2 tablespoons dried dill or 1/4 cup fresh
- 1 tablespoon black pepper freshly ground
- 1 teaspoon white pepper ground
Instructions
- 1. In a medium bowl, combine the finely ground rock salt, muscovado sugar, dried dill, freshly ground black pepper, and ground white pepper. 2. Mix thoroughly with a spoon or whisk until all ingredients are evenly distributed and no clumps of sugar remain. Ensure the blend is uniform. 3. Transfer the prepared spice rub to an airtight jar or container for storage. Label it with the date of preparation. 4. Use as a rub for meats, poultry, or fish, or sprinkle over roasted vegetables before cooking. Apply generously for maximum flavor.
Notes
This rub can be stored in an airtight container for up to 3 months in a cool, dark place. Adjust pepper quantities for desired heat. For best results on proteins, apply the rub at least 30 minutes before cooking, or ideally overnight for deeper flavor. Great on salmon, pork tenderloin, chicken breasts, or roasted potatoes and carrots.
