Zoitsa Homely Produce would like to present to you our… All Purpose Dry Rub.
Without tooting our own horn…well maybe just a little bit…. Our All Purpose Dry Rub is pretty darn spectacular if I might say so myself. This is the ONLY Dry Rub seasoning you need in your life.
Our All Purpose Dry Rub is packed to the rafters and brimming with flavour as it has smoked paprika, salt, brown sugar, black peppercorns, dried chilli flakes, granulated garlic, onion powder and a touch of cayenne pepper. We hand blend this rub to make sure that everything is incorporated well. When I say we hand blend…I’m talking about mixing this by hand for ages! We use gloved hands so don’t fear but we mix and crush by hand as much as we can.
So why use a dry rub? Dry rubs infuse a LOT of flavour into your protein of choice, even faux meats. Dry rubs tend to coat and flavour the meats whether you are grilling, frying, smoking, or cooking it in the oven.
It is super dooper delicious on lamb, beef, chicken, pork. I have used this rub many times on pork ribs, chicken wings and drumsticks and its always a huge hit in our home. We have served this rub at many family dinners/functions with family and friends, and I have always been told how yum the meats are. It really is an extremely versatile dry rub. I must add, I have sprinkled some on my roast vegetables too! And they were a delight to eat.
Our All Purpose Dry Rub, is sweet, savoury, and spicy. Those three elements combined have a KAPOW to them and they meld into one another, if that makes any sense.
I’ve used all different types of sugars from Rapadura, Coconut Sugar, Raw, Demerara, Brown sugar and Muscovado but I always fall back to brown sugar. I feel that brown sugar caramelises beautifully and helps give a glorious colour to your “meats”. I would say that brown sugar gives it a nice “molasses” type of flavour as well. The combined heat of cayenne and chilli is extremely complementary as it adds a good amount of heat but doesn’t overpower too much. Chilli alone is too strong.
The best way to use our rub is to spread it all over your protein of choice and refrigerate your meat overnight if possible, or at least 12 hours so that the flavours can really soak in. Having said all that…I prefer to make a paste using Olive oil (1 tablespoon of rub to 2 tablespoons of Olive Oil) and make a paste and then using my hands I rub the paste all over my protein of choice. If you want to use this on roast potatoes/vegetables just a sprinkling is all that is needed. Having said all that, I have used this rub without refrigeration as I was time poor, and it still taste good!
As always, we add NO nasties. NO Chemicals. NO anti-caking agents. NO weird chemical additives. NO fats, NO oils, NO sugars, NO thickeners, NO preservatives.
Our All Purpose Dry Rub is Vegan, Vegetarian, Gluten Free, Allergen Free. Paleo and Keto Friendly.
Bon Appetit
