Lamb Chops Dry Rub

Lamb Chops Dry Rub

Lamb Chops Dry Rub Recipe

Ingredients (for 4–6 lamb chops):

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp dried rosemary, crushed

• 1 tsp dried thyme

• 1/2 tsp ground cumin (optional, for a warm, earthy flavor)

• 1/4 tsp cayenne pepper (optional, for a mild kick)

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Instructions:

1. Mix the spices: In a small bowl, combine all ingredients and mix well.

2. Prepare the lamb: Pat lamb chops dry with a paper towel.

3. Apply the rub: Generously sprinkle the rub over both sides of the lamb chops and press it in gently.

4. Rest: Let the lamb sit for 15–30 minutes at room temperature (or up to 2 hours in the fridge) to absorb the flavors.

5. Cook: Grill, roast, or pan-sear the lamb chops to your desired doneness.

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💡 Tips:

• Fresh herbs boost flavor: If you have fresh rosemary or thyme, chop finely and mix in with the rub.

• Marinate for deeper flavor: For extra flavor, coat the chops with olive oil before applying the rub.

• Serve with sauce: A mint chimichurri or garlic yogurt sauce pairs beautifully with rubbed lamb chops.

ANOTHER RECIPES

A great dry rub recipe to try !

Dry Rub Recipe Ingredients:

• 2 lbs. lamb loin chops
• 1 teaspoon paprika
• ½ teaspoon crushed dried thyme
• ½ teaspoon crushed dried basil
• ¼ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon sea salt

Dry Rub Recipe INSTRUCTIONS

1. In medium mixing bowl combine all ingredients for the rub.
2. Dry Rub mixture over both sides of the chops.
3. Grill lamb chops directly over medium hot coals. Cook to desired doneness, turning them over once.

Grilling Tips:
Allow 10 to 12 minutes for medium rare (140 degrees), 13-15 minutes for medium (155 degrees).
basic-dry-rub recipe

VIDEO:

Kickin’ Dry Rub Recipe

Kickin’ Dry Rub Recipe

Kickin’ Dry Rub Recipe

Ingredients (makes about 1/2 cup):

• 2 tbsp brown sugar

• 2 tbsp smoked paprika (or regular paprika)

• 1 tbsp chili powder

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp kosher salt (adjust to taste)

• 1 tsp black pepper

• 1 tsp cayenne pepper (more if you like it hotter)

• 1 tsp dried oregano

• 1 tsp dried thyme

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Instructions:

1. Mix all ingredients: In a small bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, cayenne, oregano, and thyme.

2. Store: Transfer to an airtight container; it keeps up to 6 months in a cool, dry place.

3. Use:

   • Pat meat or vegetables dry.

   • Rub a generous amount all over the surface.

   • Let it sit at room temperature for 15–30 minutes before cooking for more flavor.

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💡 Tips:

• For a smoky flavor, try adding 1 tsp smoked salt or smoked paprika.

• Adjust cayenne pepper to your heat preference—start small if you’re sensitive.

• Works beautifully on grilled chicken, ribs, pork chops, or even roasted potatoes.

ANOTHER RECIPES

A great dry rub recipe to try !
Dry Rub Recipe INGREDIENTS

• 4 tbs Sea Salt
• 4 tsp Garlic Powder
• 4 tsp White Pepper
• 2 tsp Cayenne Pepper
• 1 tsp Onion Powder

Dry Rub Recipe INSTRUCTIONS
Mix all ingredients in a bowl
Rub mixture on inside and outside of turkey
Refrigerate overnight. The dry rub recipe of turkey is ready...!
asian-dry-rub-recipe

VIDEO:

Basic Dry Rub Recipe

Basic Dry Rub Recipe

Here is a versatile, basic dry rub recipe that works well on pork, chicken, and beef.

🍖 Basic All-Purpose Dry Rub

This recipe focuses on balancing sweet, savory, and spicy flavors.

🧂 Ingredients

• $\frac{1}{4}$ cup Brown Sugar (packed)

• 2 tablespoons Smoked Paprika (or regular paprika)

• 2 tablespoons Coarse Salt (Kosher or Sea Salt)¹

• 1 tablespoon Black Pepper (freshly ground is best)

• 1 tablespoon Garlic Powder²

• 1 tablespoon Onion Powder

• 1 teaspoon Chili Powder (adjust for heat preference)

• 1 teaspoon Cayenne Pepper (optional, for extra heat)³

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🔪 Instructions

1. Combine: In a medium bowl, thoroughly mix all of the ingredients (brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cayenne, if using).

2. Store: Store the mixture in an airtight container in a cool, dark place for up to 6 months.

3. Apply: When ready to use, pat your meat (ribs, brisket, chicken, etc.) dry with paper towels. Generously rub the mixture into all surfaces of the meat, pressing it firmly to create a thick crust. For best results, allow the meat to sit refrigerated with the rub on for at least 2 hours, or ideally overnight, before cooking.

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💡 Tips for Customization

• For Beef: Increase the black pepper and add 1 teaspoon of mustard powder or coffee grounds for a deeper, darker crust.

• For Chicken: Add 1 tablespoon of dried thyme or dried rosemary for an herbal flavor.

• For Heat: Increase the amount of cayenne pepper or add a pinch of red pepper flakes.

Basic Dry Rub Recipe VIDEO:

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