Universal Grilled-Meat Rub

Name: Universal Grilled-Meat Rub
Yield: About 3/4 cup
Ingredients: Coarse salt — 2 tbsp; Black pepper — 2 tbsp; Paprika — 1 tbsp; Garlic powder — 1 tbsp; Onion powder — 1 tbsp; Cumin — 1 tsp; Brown sugar (optional, for a touch of caramelization) — 1 tsp

The Quirky Foodster Team

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About 3/4 cup

Servings

Ingredients

Coarse salt — 2 tbsp
Black pepper — 2 tbsp
Paprika — 1 tbsp
Garlic powder — 1 tbsp
Onion powder — 1 tbsp
Cumin — 1 tsp
Brown sugar (optional, for a touch of caramelization) — 1 tsp

Method

Combine all ingredients directly; no toasting required given the pre-ground, pre-dried nature of all components.
Not applicable.

Origin: Original formula for this reference — a general-purpose dry rub applicable across a wide range of grilled meat preparations.

Use: Applied generously to meat before grilling, ideally at least 30 minutes ahead of cooking to allow the salt to begin penetrating.

Classic Dishes: A flexible base rub applicable to beef, pork, chicken, or lamb.

Storage: Keeps 6 months to a year sealed and dark.

Variations: The optional sugar component can be omitted for a more savory-only profile, or increased for dishes wanting more pronounced caramelization/char.

Substitutions: South African braai spice as a more specifically regional alternative with a similar coarse, all-purpose character.