Dry Rub

A dry rub is different from a marinade as a dry rub is dry. There’s no acidity or vinegar or oil, although some people might folks may possibly rub a small amount of oil on the chicken before they put the dry rub on, and that can help the rub adhere a bit more.

But typically we simply want pour it on and pat it in. The dry rub has a tendency to work somewhat faster, due to the fact there’s no water or moisture, and gives you a delicious taste. You would not want to apply a dry rub if you have marinated the meat.

Cajun dry rub mixtures are similar to those in traditional deep-South cuisine, but use a number of different ingredients. Together with chili powder, pepper and salt, Cajun mixes generally include  cumin , coriander and dried sage or  thyme .

In combination with using these on meats, these dry rubs are a perfect way to add flavor to homemade French-fried potatoes as well as being an all-purpose spice mixture for soups or stews.

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