CELIA’S AWARD WINNING DRY RUB RECIPE

Hi Folks,

Well, it’s the 4th of July week and I promised to share with you some of the recipes I traditionally prepare for the 4th.  So, today I’m going to give you my prized recipe for Celia’s Award Winning Dry Rub.

There are those that would never think of handing out a prized Dry Rub Recipe, as many grill masters closely guard their secret recipes, handing them down from generation to generation strictly within their own families. Until today I have only given my Award Winning Dry Rub itself away, as it makes a great gift from the kitchen.

I made hand-forged iron kebob skewers, packaged my Dry Rub in mason jars and gave them away as gifts last Christmas.  Having visited the South of France the previous summer, I purchased these jar covers in the charming town of Avignon.

And although the dry rub didn’t come from Avignon, they made my gifts of dry rub look extra special.

But today I’m doing something I have never done before, I’m giving away the recipe for my award winning dry rub!

I developed my recipe from one I saw printed in the Los Angeles Times many years ago.  The Times had printed a recipe for a Dry Rub that had won an international competition. So, although I have modified the original recipe that I’ve long since lost, it’s roots are from an “award winning recipe”.  So, here you have it folks:

This is all you’ll need to whip up a batch of dry rub:

• 1 Cup Kosher Salt
• 1/4 Cup Coarse Ground Pepper
• 1/4 Cup Garlic Powder
• 1/4 Cup Paprika
• 1/2 Cup Dry Parsley

Simply combine all of the ingredients in a container with a tight fitting lid and voila!  That’s it, that’s all folks! This rub will keep indefinitely but it won’t last long because this recipe will take any plain cut of meat from blah to mouthwatering.  To use the rub simply slather your meat in extra virgin olive oil. Then, generously sprinkle on the rub and, using your hands, massage it into your meat.  Then wrap your meat in plastic or place it in a ziplock bag. Store the meat in the fridge for several hours or even up to two days.  The longer you marinate the meat, the better the flavors will develop.  In fact, I’ve been known to freeze meat at this point.  Leaving dry-rubbed meat in the freezer for several weeks also develops incredible flavor.

When you are ready to cook your meat, remove it from the refrigerator about 30 minutes before you plan to cook the meat.  Meat prepared with a dry rub is intended to be cooked using a dry heat source such as a grill or oven.  You wouldn’t use a dry rub if you intended to cook your meat with liquid such as in a stew or soup.  I almost always throw my dry rubbed meat on the grill.

By the way, there are lots of recipes for rubs that are developed for one particular cut of meat, fish or poultry item.  Not my rub!   I use it on ribs……

and on flank steak……

and on skirt steak……

and even on steak.

It also transforms a London Broil……

or Tri-Tip into a juicy and flavorful cut of meat and it’s great on pork tenderloin as well.

Grocery stores sell a plethora of dry rubs in a wide variety of flavors for meat, fish and poultry.   Instead of dropping a pretty penny on store bought rub why not make your own?  It’s quick and easy and is made from ingredients you probably have on hand in your pantry.  So give it a try.  You’ll be glad you did!

So there you have it:  Celia’s Award Winning Dry Rub Recipe.

Happy 4th of July! 

PS – This rub recipe should be enough to coat several large cuts of meat and you will likely have leftover rub after your first use. Therefore, take care not to contaminate the rub with juices from the raw meat because you will want to store the leftover rub for use at a later date.

 

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