Best 3 Platos Dry Rub Recipes
**Platos Dry Rub: A Savory Symphony of Herbs and Spices**
Embark on a culinary journey with Platos Dry Rub, a tantalizing blend of herbs, spices, and zesty citrus that will transform your grilling and roasting experiences. This versatile rub is not just for chicken; it works wonders on pork, beef, seafood, and even veggies. Unleash your inner chef and explore the diverse recipes featured in this article, each one showcasing the unique flavor profile of Platos Dry Rub. From the succulent Citrus Herb Chicken to the smoky Chipotle Pork Tenderloin and the tantalizing Grilled Veggie Skewers, these recipes are sure to tantalize your taste buds and leave you craving more. Get ready to elevate your grilling game and discover the magic of Platos Dry Rub!
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
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.
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
Tips for Using Plato's Dry Rub:
- Use a variety of spices: Plato's dry rub includes a wide range of spices, including paprika, garlic powder, onion powder, chili powder, cumin, oregano, and thyme. Experiment with different spice combinations to find the perfect flavor profile for your dish.
- Adjust the heat level: Plato's dry rub can be made as mild or as spicy as you like. If you prefer a milder rub, reduce the amount of chili powder or cayenne pepper. If you like a spicier rub, add more of these spices.
- Rub the meat or vegetables generously: Make sure to apply a generous amount of dry rub to the meat or vegetables. This will help to ensure that the flavors penetrate deeply and the dish is evenly seasoned.
- Let the rub sit for at least 30 minutes: The longer the rub sits on the meat or vegetables, the more time the flavors will have to develop. For best results, let the rub sit for at least 30 minutes, or even overnight.
- Cook the meat or vegetables according to your desired method: Plato's dry rub can be used with a variety of cooking methods, including grilling, roasting, baking, or pan-frying. Choose the cooking method that you prefer and cook the meat or vegetables until they are cooked through.
Conclusion:
Plato's dry rub is a versatile and flavorful spice blend that can be used to add delicious flavor to a variety of dishes. Whether you are grilling, roasting, baking, or pan-frying, Plato's dry rub is sure to enhance the flavor of your food. So next time you are looking for a way to add some extra flavor to your next meal, give Plato's dry rub a try.
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