If you’re looking to add some flavor to your next meal, why not try out some red rub? Redrub, also known as Cajun seasoning or Creole seasoning, is used in Creole and Cajun cooking to make everything from jambalaya to roast chicken mouth watering delicious. And did we mention that it’s incredibly easy to make your own? Here’s the recipe!
This redrub will enhance the flavor of your meat or barbecue. Simply combine it and rub it onto the meat before grilling. However, if your chicken has already been cooked, simply add the redrub to it after cooking for extra flavor. Your visitors will be requesting more!
Up to a week in advance, you can prepare the redrub and store it in an airtight container. At home, it can be kept for up to two months.
What is redrub?
Red rub is a spice rub made by combining dried herbs and spices. It is applied to the surface of meat before or after cooking. No matter the recipe, paprika, chili powder, garlic powder, onion powder, and cumin are usually included in a redrub’s ingredients list.
You can flavor a piece of meat or fish by redrub-ing it. The use of rubs is not limited to BBQ cooking, despite the fact that it is very common. You can use ig whenever you want to add flavor but don’t have time to marinate for several hours. I’ll use a rub similar to this, though letting the food marinate for several hours in the refrigerator is also fantastic.
To have on hand whenever you want to grill or cook, it’s a good idea to make a large batch of your favorite redrub. This dish is based on paprika and has a mild kick. It works well with chicken, beef, or even fish that can stand up to its boldness, like swordfish, tuna, or salmon. You can weigh out the necessary amount and add some ground sage if you’re using it for chicken.
This recipe contains brown sugar, which provides a wonderful hint of sweetness. This redrub enhanced the flavor of any recipe containing meat, pork, chicken, or fish.
For a few months, the redrub can be kept in an airtight container. Normally, I keep it in an old spice jar and can sprinkle it whenever I want on baked chicken or beef. Additionally, you can season other foods with this redrub, such as roasted vegetables or mashed potatoes. Just taste it and then add.
Redrub Ingredients
- 1 cup sweet paprika
- 1/4 cup smoked Spanish paprika
- 1 tablespoon chipotle powder
- 1 tablespoon dried thyme leaves
- 1/4 cup chili powder
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup kosher salt
- 1/4 cup sugar
Redrub Recipe
- The smoked Spanish paprika, chipotle powder, thyme, chili powder, garlic powder, onion powder, salt, and sugar should all be combined and thoroughly mixed. Prior to use, keep in an airtight container.
- Before grilling, rub on chicken, fish, beef, or ribs. Enjoy!
Another version of red rub here…
Ingredients to Make Red Rub
- 1/2 cup paprika
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- 1/2 cup granulated garlic
- 6 tablespoons granulated onion
- 1/4 cup chili powder
- 1 tablespoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
How to Make Red Rub
- Put each ingredient in a bowl and combine them using your hands. Before using, store in a glass or plastic container.
- Prior to grilling, rub on chicken or ribs. Enjoy!
Whatever the case, there are two categories of rubs: dry rubs and wet rubs. Surprisingly, the main distinction between them is that one employs liquids while the other does not.
How do you Make a Dry Rub?
In a large bowl, stir together the tablespoons of cumin, paprika, granulated garlic, granulated onion, chili powder, brown sugar, kosher salt, cayenne pepper, and black pepper to make the dry rub.
Spread the combined dry rub in a big bowl or a baking sheet with a rim, depending on what kind of meat you’re using. Add the meat, liberally coat it with the dry rub, and then rub it in.
Keep in a freezer-safe plastic bag or store in an airtight container. Additionally, it can be kept for up to six months in a refrigerator or cool location in an airtight jar.
A dry rub is made up of sugar, herbs, and spices. It is essentially a mixture of dry ingredients and spice ingredients for coating and flavoring meat. It is a great way to give meat a ton of flavor.
How do you Make a Wet Rub?
A wet rub is comparable to a dry rub but also contains a liquid component. Mix all of your spices together in a bowl. Make a paste by combining some oil, vinegar, beer, juice, and/or other flavoring liquids. Apply the paste to the meat and/or toss everything in a bowl or zip-top bag to evenly coat.
How do you make BBQ sauce from scratch?
You will primarily need ketchup, prepared yellow mustard, brown sugar, garlic powder, Worcestershire sauce, salt, and hot sauce to make your barbecue sauce recipe. Unlike other recipes, this one didn’t require vinegars at all. Simply combine the aforementioned ingredients in a medium bowl and stir to dissolve the sugar. You can now use your barbecue sauce.
Instead of brown sugar, you can substitute honey or molasses; Dijon mustard can be used in place of regular yellow mustard; and some of the ketchup can be replaced with tomato sauce. Then, to deepen it even more, add additional ingredients like Worcestershire sauce, Tabasco sauce, garlic powder, smoked paprika, or all of the aforementioned! Finally, you can optionally add more spices, such as cumin, chili powder, or cayenne pepper, to make it more complex. There are indeed endless options.
Recipe Video: How to Make Red Rub
Video Title: How to make Redrub
Learn how to make redrub. This is a video on how to prepare your redrub.
Ever hear of red rub? This tasty spice blend is often used as an alternative to paprika, and pairs well with chicken, pork, and fish dishes. While you can purchase pre-made red rubs from the grocery store, you can also make your own at home!
If you’re an experienced cook, you probably have your own favorite spice blend recipe that you like to make from scratch. But if you’re just getting started, or if you want to save time, it can be much easier to get a pre-made spice blend instead! This redrub recipe is one of the most popular on the web right now, because it has such great flavor and versatility that it can be used on just about anything – steak, chicken, salmon, pork chops, even grilled vegetables!
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