Aurora Catering's

A Pantry of Dry Rubs
Yield - as shown

Cajun Style Dry Rub, Yield - 1/2 gallon
1/2 CUP WHITE PEPPER 1/2 CUP DRIED LEMON PEEL (Zest)
1 CUP DRY MUSTARD 1 CUP GROUND CAYENNE PEPPER
1/4 CUP CELERY SEED 3 CUPS SPANISH PAPRIKA
2 CUPS BLACK PEPPER 1/2 CUP GRANULATED GARLIC
2 CUPS CHILI POWER 1 CUP SALT

Pork Rib Dry Rub, Yield - 1 -1/2 cups
1/2 CUP SPANISH PAPRIKA 2 TSP DRY MUSTARD
1/2 CUP DARK BROWN SUGAR 1 TBSP GROUND CAYENNE PEPPER
1 TBSP SMOKED SALT (See recipe) 1 TSP CINNAMON
1/4 TSP GROUND NUTMEG

South of the Boarder Dry Rub, Yield 1-1/2 cups
2 TBSP SPANISH PAPRIKA 1 TSP ACIOTE SEEDS
2 TSP CAYENNE PEPPER 2 TSP DRY MUSTARD
1 TBSP DARK BROWN SUGAR 1 TSP SMOKED SALT (See recipe)
2 TBSP CHILI POWDER 1 TSP GRANULATED GARLIC
1 TSP CUMIN 1 TSP GRANULATED ONION
1 TSP GROUND WHITE PEPPER 2 TBSP ANAHEIM PEPPERS (See Below)
1 TSP LEMON PEPPER

Curried Rub, Yield 3/4 cup
1/4 CUP CHILI POWDER 1 TSP GRANULATED ONION
2 TBSP CURRY POWDER 2 TSP GRANULATED GARLIC
1 TSP GROUND CLOVES 1 TSP DRY MUSTARD
1 TSP GROUND WHITE PEPPER 1 TSP WHOLE OREGANO LEAVES
2 TSP CELERY SEED 1 TSP DRIED PARSLEY FLAKES
1/2 TSP GROUND NUTMEG

Prime Steak Dry Rub, Yield 1/2 cup
1 TBSP GROUND CINNAMON 1 TBSP SPANISH PAPRIKA
1 TBSP GROUND CORIANDER 1 TBSP DILL WEED
1 TSP SUGAR 2 TSP CAYENNE PEPPER
1 TSP SALT 1/4 TSP NUTMEG

Chef's Notes:
Peppers should be roasted on a BBQ grill until the skin is black or dark brown, cooled and the skin peeled. Remove the stem and seeds and dehydrate the pepper flesh. Chop fine.
Sorry about the quantities shown for the Cajun Dry Rub, but this is our normal batch.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.