Sweet & Savory Citrus Dry Rub
Sweet, salty and savory with a citrusy "pop" of flavor, this rub will elevate everything you use it on!
Ingredients
- 1/4 cup Diamond Kosher Salt do not use table salt, see notes
- 2 Tbsp Coconut Sugar brown sugar works, too
- 1 teaspoon coriander
- 1 tsp paprika
- 2 tsp Italian Seasoning
- 1 Tbsp garlic powder
- 1 tsp onion powder
- zest of 1 lemon
- zest of 1 orange
- 1 tsp cracked pepper
Instructions
- Combine all ingredients in a bowl, rubbing the mixture well with your fingertips to release the oils in the zest throughout the mix.
Notes
*You can use any coarse salt (kosher or coarse sea salt). The salt measurements here are specifically for Diamond Kosher salt. If using Mortons kosher salt reduce by 1 1/2 Tbsp. Different salts have different levels of saltiness and it's impossible to account for all of the options in a single recipe. Use your discretion if using anything other than Diamond kosher and give it a taste before seasoning your food to make sure you have the right balance.
*Start with 1 Tbsp of rub for each pound of meat and adjust to your preference, making sure everything is well coated.
*For best results, rub into meat at least 15 minutes before cooking and up to overnight. The longer the rub is on the meat the better the flavor will penetrate. It will also act as a dry brine, pulling moisture from the outside (crispier skin) and keeping moisture inside (juicier meat).
* If using this rub for something with a more delicate flavor, like fish, use considerably less and season just before cooking (rather than letting it sit)
*To make a compound butter blend 1 1/2 Tablespoons of rub into each 4 oz stick of softened unsalted butter until smooth and evenly dispersed. Place seasoned butter on a piece of parchment or plastic wrap and shape into a log. Roll up tightly and freeze.