Bay Leaf Dry Rub

Bay Leaf Dry Rub

Here’s a flavorful and aromatic Bay Leaf Dry Rub recipe — perfect for enhancing meats, poultry, and even roasted vegetables. 🌿🔥

This rub combines the earthy fragrance of bay leaves with a balanced blend of spices to create a savory, slightly smoky seasoning that brings out the best in your dish.

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🌿 BAY LEAF DRY RUB

🧂 Ingredients:

• 4 dried bay leaves (crumbled or ground)

• 2 tablespoons brown sugar

• 1 tablespoon paprika (smoked or sweet, your choice)

• 1 tablespoon kosher salt

• 2 teaspoons black pepper

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• ½ teaspoon chili powder (optional, for heat)

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👩‍🍳 Instructions:

1. Grind the Bay Leaves:

   • Crush the dried bay leaves using a spice grinder, mortar and pestle, or by hand until they become a fine powder.

2. Mix the Spices:

   • In a small bowl, combine the bay leaf powder with all the remaining ingredients.

   • Stir or whisk well to ensure an even blend.

3. Store the Rub:

   • Pour the mixture into an airtight jar or spice container.

   • Store in a cool, dry place for up to 6 months for best flavor.

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🔥 How to Use:

• For Meats:
  Rub 1–2 tablespoons per pound on chicken, beef, pork, or lamb. Let sit for at least 30 minutes (or overnight in the fridge) before cooking.

• For Grilling or Roasting:
  Sprinkle over vegetables or potatoes for a savory, herb-rich crust.

• For Seafood:
  Use lightly — bay leaf pairs beautifully with white fish or shrimp.

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🍖 Flavor Profile:

This rub has a balanced taste:

• Bay leaf adds a subtle, floral aroma and depth.

• Paprika and cumin bring warmth.

• Garlic, thyme, and oregano add savory, herbal notes.

• Brown sugar rounds it out with a hint of sweetness.

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💡 Tip:

If you love the aroma of bay leaves, add a crushed bay leaf or two directly into your marinade or slow-cooking pot for an extra flavor boost.

Bay Leaf Dry Rub VIDEO