Lemon Pepper →

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This spice mix is great sprinkled on scallops, fish, chicken, or pasta.

LEMON PEPPER

Ingredients
* ¼ cup black peppercorns
*dried lemon peels peels from approximately 4 lemons
* 2 teaspoons Pink Himalayan salt or Kosher salt
scant 1/8 teaspoon garlic powder

Preparation
1. With a good straight peeler, peel the lemons, leaving as much of the bitter white pith on the lemon as possible. Slice the peels lengthwise into thin strips. (This will help with the dehydration.)
2. Lay the peels on a food dehydrator tray, set the dehydrator to 135 degrees, and dehydrate for 1 hour or until the lemon peels are dried and brittle.

3. Add the dehydrated peels, peppercorns, salt, and garlic powder to a blender or a spice blender like a Magic Bullet. Blend to your preferred consistency.
4. Store in an airtight container in a spice drawer or add to a freezer for extended storage.

Adapted from: https://www.servedfromscratch.com/homemade-lemon-pepper-seasoning/

Coffee-Chile Dry Rub →

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Coffee-Chile Dry Rub

  • 2 tablespoons Mexican Chile Powder (highly recommended) or chile powder of your choice)

  • 2 tablespoons finely ground coffee beans

  • 5 teaspoons dark brown sugar

  • 1 tablespoon hot smoked Spanish paprika

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon ground ginger

  • 1 tablespoon kosher salt

Mix the ingredients in a small bowl. Store in a tightly closed glass jar in a cool dark place.

Kansas City Dry Rub for Pork →

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This is a good dry rub to season pork roast or ribs. It can be used for smoking ribs or seasoning meat prior to basting with a good barbecue sauce like Bourbon-Brown Sugar Barbecue Sauce.

Kansas City Dry Rub for Pork
(Copy and paste to print the recipe.)

Ingredients:

  • ½ cup brown sugar

  • ¼ cup paprika

  • 1 tablespoon black pepper

  • 1 tablespoon salt

  • 1 tablespoon chili powder

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon cayenne

Preparation:

  1. Mix all the ingredients well and store in a jar with a tight-fitting lid. The spice mix will keep stored in a cool dark place for several months.

  2. Rub the spice mix onto your meat several hours (preferably overnight) before cooking.

Adapted from: https://www.thespruceeats.com/kansas-city-rib-rub-recipe

Cajun Spice Mix →

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This spice mixture can be used in any recipe that calls for “Creole” or “Cajun” spice. It can also be used as a rub for pork or chicken.

Ingredients:

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 1/2 teaspoons paprika

  • 1 teaspoon ground black pepper

  • 1 teaspoon onion powder

  • 1/4-1 teaspoon cayenne pepper (depending on your taste; I use 1/4-1/2 teaspoon for a mildly hot mix)

  • 1 1/4 teaspoons dried oregano

  • 1 1/4 teaspoons dried thyme

  • 1 1/4 teaspoons dried basil

  • 1/4 teaspoon red pepper flakes

Directions:

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, basil, and red pepper flakes until evenly blended, or mix in a spice grinder. Store in an airtight container.

Adapted from: https://www.allrecipes.com/recipe/149221/cajun-spice-mix/

Montreal Dry Rub →

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Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous MONTREAL DRY RUB Ingredients: 1 Tbs. dehydrated garlic 1 Tbs. dried thyme 1 Tbs. dried rosemary 1 Tbs. dried fennel 2 tsp. Kosher salt 2 tsp. black pepper 2 tsp. dehydrated onion 1 tsp. crushed red pepper How to make it: 1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat. 2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling. 3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.

Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous

MONTREAL DRY RUB
Ingredients:
 1 Tbs. dehydrated garlic
1 Tbs. dried thyme
1 Tbs. dried rosemary
1 Tbs. dried fennel
2 tsp. Kosher salt
2 tsp. black pepper
2 tsp. dehydrated onion
1 tsp. crushed red pepper

How to make it:
1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat.
2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling.
3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.

This is a great rub for your steaks, lamb, or pork. Pat the meat dry with a paper towel before shaking on the rub. If grilling put the meat in the fridge uncovered for 3-4 hours up to overnight. This will dry out the surface of the meat and give you a nice crust. Remember to bring the meat to room temperature for about a half-hour before cooking.