A dry rub marinade is completely dry and usually consists of seasoning and spices such as brown sugar, salt, paprika and cumin. The mixture can be applied to food ahead of time or added during the cooking process; however, to get the most flavor, apply your dry rub of choice at least an hour before cooking.
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion flakes
(1/2 tablespoon if using onion powder)
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon black pepper
1 teaspoon cayenne pepper if desired
Mix all of the ingredients in a clean and dry mason jar doubling the amounts as needed. You can also use an empty spice shaker. Rubs can be considered a dry marinade. Leave on for at least thirty minutes before cooking. For many dishes I rub the meat the day before which allows the spices to be soaked into the meat.