Bobby Flay Dry Rub Recipe

Bobby Flay’s dry rub is a dish that requires little effort and is ready instantly. Spicy ingredients make this dry rub taste delicious, and it contains no sugar. I just loved how amazingly this dry rub adds flavor to all my food.

Homemade Dry Rub Recipe b

This dry rub pairs beautifully with various types of meat, including beef, chicken, pork, and lamb. What’s more unique about this dry rub is that it intensifies the flavors, especially of meat, by creating a crispy crust.

You can also have it with various vegetables, such as potatoes, carrots, and onions. When I prepared this dry rub for the first time, its spicy, bold fragrance even tempted my picky kids to eat their meal. 

You won’t believe that just one pinch of Bobby Flay’s dry rub brings out the most incredible flavors in any dish.

Equipments Required

  • Bowl: I recommend using a large or medium-sized bowl to combine all the ingredients. 
  • Container: To store this dry rub, I prefer using a glass jar container. This was after one good cook advised me that dry rubs and pickles stay safe and fresh for a longer time in a glass jar, so I suggest you do the same.
  • Spoon: To mix the spices, I recommend using a large spoon.
Homemade Bobby Flay Dry Rub Recipe

Preparation And Cooking Time

Preparation TimeCooking TimeTotal Time
10 Minutes10 Minutes

How To Make Bobby Flay Dry Rub At Home

Bobby Flay Dry Rub Step 1
Bobby Flay Dry Rub Step 2
Bobby Flay Dry Rub Step 3
Bobby Flay Dry Rub Step 4
Bobby Flay Dry Rub Step 5

Bobby Flay Dry Rub Recipe Video

Top Tips

Expert Tips That I Recommend

  • Try lightly toasting the spices in a dry skillet over medium heat before mixing them, which can enhance their flavors and aroma. 
  • I prefer adding a tablespoon of brown sugar, which can give the rub a subtle sweetness and help create a caramelized crust on your meat.
  • I incorporate additional dried herbs such as thyme, rosemary, or basil to enhance the flavor’s depth. 
  • When I prepare this dry rub, I incorporate a bit of lemon or lime zest, which helps brighten the flavors and adds a fresh, zesty note.
  • I recommend allowing the dry rub to sit for at least an hour or overnight before using it. This helps the flavors meld and develop more complexity.
  • To help the rub adhere better to meat, I like to mix it with a small amount of oil (like olive or vegetable oil) to create a paste. This can also help to achieve a better sear and crust.
  • I like creating a more complex flavor profile for my dry rub by mixing small amounts of existing spice blends, like five-spice powder or garam masala.
  • Play with different sweeteners like maple sugar or honey powder to balance sweet and savory notes in your rub.
  • I suggest mixing in finely ground nuts like almonds or pecans for a unique texture and added richness. This works well with roasted meats and vegetables.

FAQs About Bobby Flay Dry Rub

Nutritional Information Per Serving

Aside from its high sodium content, Bobby Flay’s dry rub is undoubtedly a healthy choice. Hence, you can add moderate quantities of it to most of your meat and veggie preparations for extra flavor.

Calories50 kcal
Carbohydrates9 g
Protein2 g
Fat3 g
Saturated Fat0.4 g
Polyunsaturated Fat1 g
Monounsaturated Fat1 g
Sodium725 mg
Potassium334 mg
Fiber6 g
Sugar1 g
Vitamin A4820 IU
Vitamin C4 mg
Calcium64 mg
Iron3 mg

Bobby Flay’s dry rub is suitable for various diets, including gluten-free, vegetarian, and vegan diets. It is composed of herbs, spices, and salt without added sugars.

Bobby Flay Dry Rub Recipe

Recipe Variations For Different Diets

  • Low Sodium Diet: To lower the sodium content, I suggest using salt-free or reduced-sodium spices and herbs. Focus on high-flavor spices like paprika, cumin, and black pepper. This maintains a robust flavor without added sodium.

How To Store This  Bobby Flay Dry Rub

  • Air-Tight Container: I transfer it into an airtight container with a secure lid to prevent exposure to air and moisture. This method is ideal for short—to medium-term storage of up to a month in a cool, dark pantry or cupboard.
  • In The Refrigerator: While not typically necessary for dry rubs, storing them in the refrigerator can extend their shelf life, especially in hot and humid climates. Ensure the container is tightly sealed to prevent the absorption of odors from other food. For the best flavor, I suggest using them within 6-12 months.
  • In The Freezer: I recommend storing Bobby Flay’s dry rub in the freezer for long-term storage, especially if you’ve made a large batch or want to preserve freshness for an extended period of up to 1.5 years. Use a freezer-safe, airtight container or heavy-duty freezer bag. To avoid condensation, thaw the rub in the refrigerator before use. You can freeze the dry rub in an airtight, freezer-safe container. 

Printable Version

Bobby Flay Dry Rub Recipe

Author : Saloni Desai
Serving : 15 Portions
Calories : 50 kcal
Total time : 10 minutes
Bobby Flay's dry rub is a dish that requires little effort and is ready instantly. Spicy ingredients make this dry rub taste delicious, and it contains no sugar. I just loved how amazingly this dry rub adds flavor to all my food.
5 from 3 votes
LEAVE REVIEW »

Ingredients

  • ¼ Cup Paprika
  • 1 Cup Ancho Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Ground Coriander
  • 1 Teaspoon Cayenne Pepper
  • 2 Teaspoon Mustard Powder
  • 2 Teaspoons Dried Oregano
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper

Equipment

  • Bowl
  • Container
  • Spoon

Instructions
 

  • Take a bowl and add the paprika.
    Bobby Flay Dry Rub Step 1
  • Next, add the ancho chili powder to the bowl.
    Bobby Flay Dry Rub Step 2
  • Then, mix in the ground cumin.
    Bobby Flay Dry Rub Step 3
  • Add the dried oregano to the mix.
    Bobby Flay Dry Rub Step 4
  • Add the kosher salt and ground black pepper, and mix everything thoroughly. Your tempting dry rub is now ready to use!
    Bobby Flay Dry Rub Step 5

Video

Notes

  • Try lightly toasting the spices in a dry skillet over medium heat before mixing them, which can enhance their flavors and aroma. 
  • I prefer adding a tablespoon of brown sugar, which can give the rub a subtle sweetness and help create a caramelized crust on your meat.
  • I incorporate additional dried herbs such as thyme, rosemary, or basil to enhance the flavor’s depth. 
  • When I prepare this dry rub, I incorporate a bit of lemon or lime zest, which helps brighten the flavors and adds a fresh, zesty note.
  • I recommend allowing the dry rub to sit for at least an hour or overnight before using it. This helps the flavors meld and develop more complexity.
  • To help the rub adhere better to meat, I like to mix it with a small amount of oil (like olive or vegetable oil) to create a paste. This can also help to achieve a better sear and crust.
  • I like creating a more complex flavor profile for my dry rub by mixing small amounts of existing spice blends, like five-spice powder or garam masala.
  • Play with different sweeteners like maple sugar or honey powder to balance sweet and savory notes in your rub.
  • I suggest mixing in finely ground nuts like almonds or pecans for a unique texture and added richness. This works well with roasted meats and vegetables.
Prep Time : 10 minutes
Total Time : 10 minutes
Cuisine : American
Course : Chef’s Delight

Nutrition

Calories : 50kcal  |  Carbohydrates : 9g  |  Protein : 2g  |  Fat : 3g  |  Saturated Fat : 0.4g  |  Polyunsaturated Fat : 1g  |  Monounsaturated Fat : 1g  |  Sodium : 725mg  |  Potassium : 334mg  |  Fiber : 6g  |  Sugar : 1g  |  Vitamin A : 4820IU  |  Vitamin C : 4mg  |  Calcium : 64mg  |  Iron : 3mg

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Conclusion

Bobby Flay’s Dry Rub is a cornerstone recipe in my kitchen, and I love making it. Knowing it will last for months means I can enjoy its rich flavors without needing to remake it frequently, as long as I store it properly.

Its simple preparation and versatile taste allow me to tailor it to my specific dietary preferences and culinary experiments.

So, go ahead and try this recipe, and don’t forget to share your experiences with us. Happy cooking.

5 from 3 votes (3 ratings without comment)

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