Accoutrements > Dry Rubs & Marinades > Peppery Dry Rub

Peppery Dry Rub

Cooking method: Binding

Dry rubs are one of the best-kept secrets of backyard chefs. They can be made in batches and stored in a plastic bag or small glass jar with the other spices in your cupboard. Rub them into the meat, refrigerate the meat, and let the rub draw the moisture from the center of the meat to the surface. The flavors penetrate the meat as it marinates in its own juices.


3 tbsp. chili powder
2 tbsp. black pepper, freshly ground
2 tbsp. paprika
2 tbsp. crushed red pepper
1 tsp. salt
1 clove garlic, minced


1. Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.

This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats