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Cooking For Fun
Dry Rubs & Pastes

Cajun Dry Rub

1 tablespoon cumin
1 tablespoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon black pepper
1 teaspoon cayenne pepper
salt -- to taste


Mexican Chili Paste
Mix together
5 chopped garlic cloves
4 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons beer -- plus
1 tablespoon beer -- if needed and/or orange juice

Mix together. Add beer and/or orange juice to form a paste.

Texas Dry Rub
2 tablespoons paprika
1 teaspoon thyme
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon chili powder
1 pinch powdered ginger -- if desired

Combine. Makes enough for about 2 pounds of food.

Orleans Pepper Rub
1/2 teaspoon ground red pepper
1/2 teaspoon ground white pepper
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt

Tex-Mex Rub
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon ground oregano

Herb Bouquet
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried rosemary -- crushed
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme

Mediterranean Sage Paste
5 garlic cloves -- chopped
2 tablespoons chopped sage leaves -- or more
1 teaspoon fennel seeds
1 tablespoon chopped parsley
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
OR dry white wine
1 tablespoon ouzo -- optional
salt and pepper -- to taste

Blend together.

Lemon Kick
1 teaspoon lemon pepper
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder

Cucina Italia
3/4 teaspoon oregano
3/4  teaspoon basil
1/2  teaspoon garlic powder
1/2  teaspoon salt

For all rubs: Combine ingredients; sprinkle over steak or roast. Rub in lightly. Let sit an hour or until ready to cook. Yields enough for 2 12-oz steaks. Double for a 3 pound roast.

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