Best 3 Phils Hot Dry Rub Recipes

**Discover the Delights of Phil's Hot Dry Rub: A Journey of Flavor and Simplicity**

In the realm of culinary arts, few things can match the tantalizing allure of a perfectly seasoned dish. Phil's Hot Dry Rub stands as a testament to the transformative power of spices, herbs, and a touch of heat, elevating ordinary ingredients to extraordinary culinary experiences. This versatile rub, a cherished creation of Phil West, has gained widespread acclaim for its ability to impart a symphony of flavors onto meats, vegetables, and even popcorn.

Whether you're a seasoned pitmaster seeking to elevate your barbecue game or a home cook looking to add some zest to your weeknight meals, Phil's Hot Dry Rub is your culinary compass. Its distinct blend of paprika, garlic powder, onion powder, cayenne, and other carefully selected spices promises to awaken your taste buds and leave you craving more.

Within this article, you'll find a treasure trove of recipes that showcase the versatility of Phil's Hot Dry Rub. From the succulent and smoky Hot Dry Rub Ribs that will steal the show at your next backyard gathering to the irresistibly crispy Hot Dry Rub Fried Chicken that will become a family favorite, each dish is a testament to the rub's ability to elevate simple ingredients into culinary masterpieces.

But the culinary journey doesn't stop there. Discover the secrets to creating tantalizing Hot Dry Rub Popcorn, a delightful snack that will add a touch of spice to your movie nights. And for those who prefer a plant-based diet, the article offers a delectable Hot Dry Rub Tofu recipe, proving that the rub's magic extends beyond meats.

As you embark on this culinary adventure with Phil's Hot Dry Rub, be prepared to be amazed by the transformation it brings to your dishes. Its ability to enhance flavors without overpowering them makes it a must-have in any spice cabinet. So, gather your ingredients, preheat your oven or grill, and let the symphony of flavors commence.

Let's cook with our recipes!

PHIL'S HOT DRY RUB

Phil's Hot Dry Rub image

A straightforward, moderately-hot dry rub that's fairly easy to make - just a couple of tablespoons of each ingredient for the most part. My family loves it - one of my sons likes to put it on his fingers and lick it - so it's 'finger-lickin'-good.'

Provided by PHIL ROSE

Categories Sauces and Condiments

Time 15m

Yield 16

Number Of Ingredients 10

Ingredients

2 tablespoons salt
2 tablespoons granulated garlic
2 tablespoons ground black pepper
2 tablespoons cayenne pepper
2 tablespoons Hungarian paprika
2 tablespoons chili powder (such as Gebhardt®)
2 tablespoons onion powder
1 tablespoon white sugar
1 tablespoon brown sugar
1 teaspoon dry mustard

Steps:

Combine salt, garlic, black pepper, cayenne pepper, paprika, chili powder, white sugar, brown sugar, and mustard in a sealable container. Seal the container and shake until spices are well-mixed.n

Nutrition Facts : Calories 20.8 calories, Carbohydrate 4.5 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 883.6 mg, Sugar 2.3 g

HOMEMADE DRY RUB FOR EVERYTHING

Homemade Dry Rub for Everything image

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

Ingredients

1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons packed light brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon sumac
1/4 teaspoon cayenne

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.

ALL-PURPOSE DRY RUB

All-Purpose Dry Rub image

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

Ingredients

1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

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

Tips:

Use a good quality paprika. This is the main ingredient, so make sure it's fresh and flavorful.
Don't be afraid to experiment with different types of chili powder. A blend of different chilies will give you a more complex flavor profile.
If you like your rub spicy, add some cayenne pepper or red pepper flakes.
Use a brown sugar that is light in color and has a molasses flavor. Dark brown sugar will make the rub too sweet.
Use a granulated garlic and onion powder. Fresh garlic and onion can overpower the other flavors in the rub.
Store the rub in an airtight container in a cool, dry place. It will last for up to 6 months.
When using the rub, apply it to the meat at least 1 hour before cooking. This will give the flavors time to penetrate the meat.
The rub can be used on any type of meat, but it is especially good on pork, chicken, and beef.
If you are using the rub on chicken, make sure to cook it to an internal temperature of 165 degrees Fahrenheit.
If you are using the rub on pork, make sure to cook it to an internal temperature of 145 degrees Fahrenheit.
If you are using the rub on beef, cook it to your desired doneness.

Conclusion:

Phil's Hot Dry Rub is a versatile and flavorful rub that can be used on any type of meat. It is easy to make and can be stored for up to 6 months. With its perfect balance of sweet, savory, and spicy flavors, this rub will quickly become a favorite in your kitchen.