Best 9 French Dry Rub Recipes
**Tantalize your taste buds with a journey to the heart of French cuisine, where flavors dance and aromas intertwine to create a symphony of culinary delights. This exquisite collection of French dry rubs is a testament to the rich heritage and diverse culinary traditions of France, offering a delightful fusion of herbs, spices, and seasonings that will elevate your grilling, roasting, or smoking experience to new heights. From the classic Herbes de Provence to the robust and flavorful Cajun-inspired rub, each recipe promises a unique and unforgettable culinary adventure.**
**1. Herbes de Provence Dry Rub:** Embark on a Provencal escapade with this quintessential French dry rub, where the fragrant notes of lavender, thyme, rosemary, and marjoram harmonize to create a harmonious blend. Sprinkle it generously over lamb, chicken, or vegetables before grilling or roasting for a taste of the sun-kissed fields of Provence.
**2. French Onion Dry Rub:** Indulge in the timeless flavors of French onion soup, now reimagined as a tantalizing dry rub. A symphony of savory and sweet, this rub combines the caramelized richness of onions, the earthy depth of thyme, and the subtle hint of black pepper. Transform your next steak, pork tenderloin, or roasted potatoes into a culinary masterpiece.
**3. Dijon Mustard Dry Rub:** Experience the tangy zest and robust flavor of Dijon mustard in this versatile dry rub. With its slightly spicy kick and grainy texture, this rub adds a piquant touch to chicken, fish, or pork. Its bold character shines through, creating a flavorful crust that will leave you craving more.
**4. Cajun-Inspired Dry Rub:** Embark on a culinary journey to the vibrant and soulful flavors of Cajun cuisine with this zesty dry rub. A fiery blend of paprika, cayenne pepper, garlic powder, and onion powder, this rub brings a touch of Louisiana heat to your grilling or smoking endeavors. Elevate your ribs, chicken wings, or shrimp to new levels of deliciousness.
**5. Garlic and Herb Dry Rub:** Simplicity meets excellence in this classic garlic and herb dry rub. The aromatic combination of garlic, parsley, thyme, and rosemary creates a harmonious balance of flavors that complements a wide variety of proteins. Use it as a versatile seasoning for chicken, pork, or vegetables, and savor the savory and herbaceous goodness in every bite.
THE ULTIMATE DRY RUB
This is a great Dry Rub for ribs, for chicken, brisket, chicken wings, and more. Use this dry rub on any meat that you're grilling, smoking, or cooking in the oven.
Provided by lyuba
Categories Appetizer Main Course
Time 5m
Number Of Ingredients 9
Steps:
- 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.)
- Dry rub can be used right away or stored for up to 6 months.
- To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
- 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.)
Nutrition Facts : Calories 331 kcal, Carbohydrate 77 g, Protein 6 g, Fat 4 g, Sodium 13998 mg, Fiber 13 g, Sugar 50 g, ServingSize 1 serving
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
JULIA CHILD'S PORK WITH ALLSPICE DRY RUB
The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
- Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
- For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams
FRENCH RUB
A delightful mix of herbs and seasonings to deliciously enhance the flavor of beef. Give steaks and roasts a special touch with this easy French Rub recipe.
Yield Yields 3 tablespoons, ideal for 2 pounds Certified Angus Beef® brand product
Number Of Ingredients 5
Steps:
- Combine all ingredients and rub on selected Certified Angus Beef® brand cut just before grilling or cooking.
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.
THE BEST DRY RUB FOR FISH AND SEAFOOD
/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2019__07__Seafood-Rub-LEAD-3-c34ae1fd27644d4ab51cf91f6e455a8a.jpg)
This make-ahead spice rub for fish and seafood is great on everything from salmon and halibut to shrimp and scallops! It keeps for a LONG time, too. Try it!
Provided by Irvin Lin
Categories Quick and Easy
Time 5m
Yield 2/3 cup
Number Of Ingredients 10
Steps:
- Mix: Place all the spices in an airtight glass jar and shake gently to combine.
- Store: Store for up to 2 years.
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
FRENCH HERB SEASONING
This versatile seasoning will wake up the flavor in both meat and vegetables, guarantees Joan Hallford. "This zesty mix is so simple to make. I always have a jar on hand," she writes from North Richland Hills, Texas. "I especially like it because it's salt-free, yet it gives food a delicious perk."
Provided by Taste of Home
Time 5m
Yield 2/3 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.
Nutrition Facts :
Tips:
- Select the right cuts of meat: Choose high-quality, flavorful cuts of meat that will benefit from the dry rub, such as steaks, roasts, ribs, and chicken.
- Use a generous amount of rub: Apply a liberal coating of the dry rub to the meat, ensuring that it is evenly distributed. This will help to create a flavorful crust and infuse the meat with delicious herbs and spices.
- Let the meat rest: After applying the dry rub, let the meat rest for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- Cook the meat over high heat: When cooking the meat, use high heat to sear the outside and create a flavorful crust. This will help to lock in the juices and prevent the meat from drying out.
- Baste the meat with the pan juices: While the meat is cooking, baste it with the pan juices to keep it moist and flavorful. This will also help to prevent the meat from burning.
- Use a meat thermometer: To ensure that the meat is cooked to your desired doneness, use a meat thermometer to check the internal temperature.
Conclusion:
French dry rub is a versatile and flavorful blend of herbs and spices that can be used to enhance the taste of a variety of meats. With its combination of aromatic herbs, earthy spices, and a hint of citrus, this dry rub will add a delicious crust and tender, juicy interior to your favorite cuts of meat. Whether you are grilling, roasting, or smoking, French dry rub is a great way to add a touch of French flair to your next culinary creation. Experiment with different cuts of meat and cooking methods to discover new and exciting ways to enjoy this classic dry rub.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #condiments-etc #french #easy #european #no-cook #marinades-and-rubs #dietary #number-of-servings #3-steps-or-less #technique
You'll also love
