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Dry Rub for All Occasions


"This is a dry rub that can be used on all meats, fish and vegetables. It is slightly sweet with a hint of heat."
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10 m servings 43 cals
Original recipe yields 32 servings (2 cups)

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  • Prep

  • Ready In

  1. Place the cumin, ground coriander, curry powder, white pepper, ground ginger, allspice, cayenne pepper, seasoned salt, paprika, brown sugar, dry mustard, ground mace, and crushed rosemary in a food processor. Process the spice mixture until thoroughly blended. Store in an airtight container at room temperature.

Nutrition Facts

Per Serving: 43 calories; 0.2 g fat; 10.8 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 132 mg sodium. Full nutrition

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I tryed this on salmon. I think it has potential but it is too sweet. I only used 1 cup of brown sugar and it was still too much. I could not taste the spices at all and neither did my friend wh...

This was a wonderful rub , perfect for the family!! The only thing I changed was the amount of sugar, I reduced it down to 1/2 cup and added garlic powder to the rub . I made chicken and so I ad...

Great for grown-ups. My picky eater kids thought it was "too spicy".

Agree that there is too much sugar.. I used half, Mace doesn't seem tob e in grocery stores anymore so I used a bit of nutmeg

Used this tonight on turkey cutlets. Very very good. Adjusted the recipe slightly using only 1 tbsp of paprika, and only a 1/2 cup of brown sugar as opposed to 1 1/2 cup. Rub was the perfect ...