Josh Harrison, Director of Market Operations, Artizone.com Chicago, came into our ABC7 studio to show us how to make dry rubs.
Josh's Recipes:
Dry Rub for Chicken
1/2 cup paprika
3 tblsps cayenne pepper
5 tblsps freshly ground black pepper
3 tblsps garlic powder
3 tblsps cumin
6 tblsps salt
2.5 tblsps dried oregano
2.5 tblsps dried thyme
Dry Rub for Pork
1 tsp garlic powder
1 tsp red pepper flakes
1/2 tsp smoked paprika
1 tsp fresh ground black pepper
1 tsp mustard powder
2 tsps salt
3 tsps brown sugar
Back of the Yards Garlic Pepper
For Steak, burgers or veggies
Ingredients:
Tellicherry black pepper
Garlic
Kosher flake salt
Sugar
Red bell peppers
Shallots
Parsley
Bronzeville
For BBQ chicken or pork
Ingredients:
Kosher salt
Sugar
Black pepper
Paprika
Nutmeg
Sage
Crushed peppers
Milwaukee Ave seasoning
For Chicken, beef, salmon
Ingredients:
Salt
Hickory smoke powder
Hungarian sweet paprika
Garlic
Tellicherry black pepper
Marjoram
Berbere Spice Rub
For Chicken or veggies
Ingredients:
Ginger
Coriander
Fennel
Black pepper
Chilli Clove
Thyme
Fenugreek
Amla Powder
Sea salt
Schizandra berries
Cardamom
Vindaloo
For Lamb
Ingredients:
Coriander
Garlic
Cumin
Ginger
Cinnamon
Crushed brown mustard
Cayenne red pepper
Jalapeño pepper
Cardamom
Turmeric
Black pepper
Cloves
Herb & Spice Rub
For Veggies: zucchini, asparagus, eggplant
Ingredients:
Onion powder
Garlic powder
Onion flakes
Granulated garlic
Rosemary
Red chili pepper
Lemon peel
Black pepper
Sage
Basil
Citrus salt
Sea salt
