Turmeric-Curry Dry Rub
July 6, 2008
What’s a dry rub, you ask? A dry rub is mixture of spices (and sometimes dried herbs) applied to meat before cooking to add flavor. Dry rubs are most typically used for barbeque, but there’s no reason you can’t sprinkle some over your scrambled eggs in the morning. The picture above (which I will be sending to my neighborhood palm reader) shows the proportions you’re going for – its mostly brown sugar and salt.
Total kitchen time: 5 minutes
Makes: enough for 4 racks of ribs
- 4 cups light brown sugar
- 2 tsp. yellow curry powder
- 2 tsp. turmeric
- 1/4 cup + 1 tbsp. kosher salt
- 2 tbsp. freshly ground black pepper
- 2 tsp. paprika
- 1 tsp. red cayenne pepper
- 1/2 tsp. ground cloves
- 1/2 tsp. cinnamon
- Combine all ingredients in a bowl. That’s it, you’re done. Taste a spoonful and adjust to your personal preference.
This dry rub, or a variation thereof, is also the base for my homemade barbeque sauce. In a medium saucepan, add 1 cup of dry rub, 1 cup of ketchup, some Worcestershire sauce, Tabasco, honey, balsamic vinegar, lemon juice, and whatever else your heart desires. If you start bottling it and selling it to friends, just email me for my address (so you can start sending me checks). Enjoy!