A delicious, bold dry rub for fish, seafood, or chicken. From Alder-Planked Fluke to Beer Can Chicken to sheet pan suppers, use it on the grill or in the oven. It makes enough for a large fish filet, a small chicken, or a sheet pan supper for two to four people. The flavors are fresher than store-bought rubs because you make only what you need.
Bold Spice Rub
¾ teaspoon coriander
¾ teaspoon oregano
¾ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon thyme
⅛ teaspoon granulated garlic (or garlic powder)
⅛ teaspoon granulated onion (or onion powder)
*pinch ground mustard
* You can gauge these smaller quantities by eye. A pinch is about half your ⅛ teaspoon measure, and a smidgen is about half a pinch.
Combine all ingredients in a mortar. Grind to a uniform consistency with the pestle.
3 Comments Add yours
Wow this looks so good! I really appreciate that you included the nutrition lable!! Most don’t, so thank You! I would love to try this on pork chops!! Defiantly going to make this.
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Oh, it’d be great on pork chops! Enjoy, & thanks for stopping by!