Dry rubs are a simple way to season meat and even veggies before they go on the grill. This year, as summer begins to sneak in, we’re making our own dry rubs to help welcome the grilling season and spice up our meals. These recipes are as simple as measuring ingredients and mixing them all together, so with Father’s Day on the horizon, a set of these also makes for an easy and thoughtful gift for Dad.
Our food team developed three dry rubs—one for chicken, one for beef and one for fish. Below you’ll find each of the recipes, their suggested uses, the recipe card printables and, for those gifting a set to Dad, even a unique idea for personalizing the jars with copper tags.
Beef Dry Rub
Makes 4oz.
Ingredients
+ ¼ cup kosher salt
+ 1½ Tbsp coffee grounds
+ 1 Tbsp garlic powder
+ 1 tsp onion powder
+ 1 Tbsp coarse ground pepper
+ 1 tsp chili powder
+ 1 tsp dried oregano
Directions
Add all ingredients to a bowl and stir until well combined. Transfer to an airtight container. Will keep for up to 5 months if sealed tight and kept in a cool place.
Prepping your beef:
Sprinkle seasoning on top side of uncooked meat until it is covered to your liking. Rub seasoning into the beef until it sticks well. For larger cuts, coat both sides with dry rub.
Suggested uses: New York Strip, T-bone, brisket, fajita meat— could also be used on pork
Chicken Dry Rub
Makes 4oz.
Ingredients
+ ¼ cup coarse salt
+ 1 Tbsp garlic powder
+ 1 Tbsp dried sage
+ 2 tsp ground mustard
+ 2 tsp dried tarragon
+ 1 tsp paprika
+ 1 tsp dried thyme
+ 1 Tbsp coarse ground pepper
Directions
Add all ingredients to a bowl and stir until well combined. Transfer to an airtight container. Will keep for up to 5 months if sealed tight and kept in a cool place.
Prepping your chicken:
Sprinkle seasoning on top side of uncooked meat until covered to your liking. Rub seasoning into the chicken until it sticks well. For larger cuts, coat both sides with dry rub.
Suggested uses: chicken breast, thighs, wings, poultry—could also be used on pork
Fish Dry Rub
Makes 4oz.
Ingredients
¼ cup coarse salt
1 Tbsp garlic powder
½ tsp onion powder
1 Tbsp dried basil
1 tsp dried thyme
1½ Tbsp dried dill
1 Tbsp lemon pepper
Directions
Add all ingredients to a bowl and stir until well combined. Transfer to an airtight container. Will keep for up to 5 months if sealed tight and kept in a cool place.
Prepping your fish:
Sprinkle seasoning on top side of uncooked fish, ensuring skin side is facing down, until it is covered to your liking. Rub seasoning into the fish until it sticks well.
Suggested uses: mahi mahi, catfish, tilapia, flounder, cod, salmon, shrimp
To add a bit of personalization to our jars, we attached copper tags and customized them using metal letter stamps. Similar tags and metal letter stamps can be found on Etsy. Start to finish they only take about fifteen minutes to stamp. We tied ours around the outside of each jar using twine. You could stamp “Poultry,” “Fish” and “Beef” or even a brief message for your dad.
If you make your own dry rubs, be sure and let us know which one is your favorite. We hope this inspires your next gift to dad or your summer meals to come!
