Southwest Dry Rub

Southwest Dry Rub

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2cups, or so

    • About This Recipe

    “You can thank Emeril for this one!”

    Ingredients

  • 3teaspoonschili powder
  • 2teaspoonspaprika
  • 1teaspooncayenne
  • 1teaspooncumin
  • 1teaspooncoriander, ground
  • 1teaspoongranulated garlic
  • 1teaspoonkosher salt
  • 1teaspooncracked black pepper

    • Directions

  • Combine all ingredients in an airtight container, shake it up and use it up.

    • Reviews

  • “Di, this rub worked excellent on my chicken breasts.It’s pretty close to Emeril’s Essence missing I think oregano, basil and a couple of other things.I put the breasts along with the rub into a sandwich baggie and coated them thoroughly, then plopped them on the Foreman grill.The chicken sliced and placed upon a bed of spinach & romaine lettuce along with Teresa M’s dressing #26701 made for a wonderful dinner.Thanks again Di for recommending this rub!!!!!!”

  • “very nice..used it on my steak..followed recipe exactlyand found it only made 1/3rd cup..next time I’ll make a bigger batch…”

  • “This was so easy to put together and excellent on grilled ribs. I found the amount just enough to cover (generously) six individually cut ribs. This will become my new standard spicy dry rub.”

  • “This is very flavorful, I decreased the amount of cayenne pepper so it was not too hot and it turned out perfect.Used to make recipe#461845 and everyone loved it.Made for All You Can Cook Buffet Game.”

  • “I like the way you put a little more of ‘this’ than ‘that’ in your dry rub.I’ve, also, read to put cayenne in your socks to ward off illness…just trying to be helpful.”

  • “This was yumm-o!!!Made a 1/4 batch and rubbed on boneless, skinless chicken breasts and broiled those babies for about 10 minutes.This was the perfect blend of spicy/salty.The level of heat was a little high to serve the chicken by itself, but that was perfect because I cut it in thin slices and served it over a green salad with black beans, corn and peppers and topped it all with toasted tortilla strips and a lime vinaigrette!It was perfect.Thanks for sharing this super easy recipe!”

  • “Guilty…I see I first printed this recipe on 4/18/04…I use it ALWAYS.Not changing a thing.I keep it made up in old seasoning bottles in the cupboard.This Xmas I made it using a 1/2 cup measuring cup to replace each of the tsp. portions. Bagged it up in 1/2 cup amt. into Holiday bags with twist ties and put them in $1.00 Holiday tins from Michael’s craft store.With a little note inside each.I will pass them out to my co-workers.”

  • “Thanks for posting this one DiB. I had written it down many moons ago while watching Emeril but lost it. It is fantastic on ribs and chicken. Thanks again.”

  • “I rated this recipe when I first joined recipezaar and really didn’t know what it was all about.I had given it a 3 star thinking 4 or 5 stars were extremely rare.I had thoroughly enjoyed the flavour this rub gave my ribs .It was excellent and I hope others will enjoy it as well.I didn’t change a thing and the whole family enjoyed it.”

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