All-Purpose Dry Rub

Name: All-Purpose Dry Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried parsley; 1 cup sugar; 1 cup seasoning salt; 3 tablespoons ground black pepper; 3 tablespoons garlic powder; 3 tablespoons onion powder; 3 tablespoons dried oregano; 3 tablespoons sweet paprika; 1 tablespoon mild mustard powder; 1 tablespoon celery salt; 1 pinch cayenne pepper

Eats Now Editorial Team · 312 kcal · General

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All-Purpose Dry Rub – a delicious recipe with parsley, sugar, salt, ground black pepper, garlic, onion powder. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup dried parsley
1 cup sugar
1 cup seasoning salt
3 tablespoons ground black pepper
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons dried oregano
3 tablespoons sweet paprika
1 tablespoon mild mustard powder
1 tablespoon celery salt
1 pinch cayenne pepper

1
In a mixing bowl, combine all ingredients with a whisk. Make sure that there are no clumps. Store any leftover rub in an airtight container in the cupboard for up to 6 months.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried parsley, 1 cup sugar, 1 cup seasoning salt, 3 tablespoons ground black pepper, and more.

Yes, All-Purpose Dry Rub falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
312 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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