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In a small bowl, mix all ingredients.
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Because of paprikas strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
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Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be made into a rub.
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Just add some salt (and sometimes sugar) to heighten the flavor.
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Rubs should coat foods lightly.
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Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound.
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Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
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Which rub to use depends on the food youre preparing.
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The heartier the food, the stronger the rub should be.
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A piquant rub made with paprika and other spices is a good match for rich-tasting salmon.
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Chicken breasts, on the other hand, go better with a milder herb mix.
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A jar with a tight-fitting lid is good for mixing and storing.
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Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like.
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Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week.
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Make sure to label and date the containers.
