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!

One day, my Russian friend invited us to a dinner party, and the highlight of the evening was chicken wings with a generous sprinkling of Bobby Flay’s dry rub. I tried the wings and fell in love instantly.

It was so delicious that I couldn’t leave her house without the recipe for the dry rub. Since then, I’ve made it twice, and my dinner or lunch is incomplete without it.

This dry rub pairs beautifully with various types of meat, including beef, chicken, pork, and lamb. 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.

Moreover, whenever I cook chicken or pork enhanced with this dry rub, my friends and family go crazy, and now this has become a new favorite in my house. Now, it’s your turn to try this dry rub and add it or serve it with your favorite meal. It’s an excellent choice for enhancing the flavors of your dishes.

What’s even more unique about this dry rub is that it intensifies the flavors, especially of meat, by creating a crispy crust. You won’t believe that just one pinch of Bobby Flay’s dry rub brings out the most incredible flavors in any dish. So, without any hassle, let’s create a memorable dining experience for your loved ones.

What's In The Post

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.

Bobby Flay Dry Rub Ingredients and Substitutions

Note: The ingredients listed in this recipe are sufficient to make 1 1/4 cups of Bobby Flay’s dry rub, which is close to 15 portions. You can adjust ingredient quantities to make more or less of the same.

¼ Cup Paprika
1 Cup Ancho Chili Powder: I prefer regular chili powder for a deep red color and a mild flavor. This gives a lovely red color, so I often use it as a backup when I am out of the main ingredient.
1 Tablespoon Ground Cumin: Try caraway seeds for a slightly similar warm flavor.
1 Tablespoon Ground Coriander
1 Teaspoon Cayenne Pepper: I use red pepper flakes as an alternative when I am out of cayenne pepper.
2 Teaspoon Mustard Powder
2 Teaspoons Dried Oregano: You can substitute dried thyme or Italian seasoning for dried oregano. I often use dried thyme for a subtle herbaceous flavor.
1 Tablespoon Kosher Salt: If you don’t have kosher salt in your kitchen, use table salt or sea salt. Kosher salt is also milder and lighter than table salt.
1 Teaspoon Ground Black Pepper: White pepper is the perfect substitute for black pepper.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	–	10 Minutes

How To Make Bobby Flay Dry Rub At Home

Step 1

Take a bowl and add the paprika.

Step 2

Next, add the ancho chili powder to the bowl.

Step 3

Then, mix in the ground cumin.

Step 4

Add the dried oregano to the mix.

Step 5

Add the kosher salt and ground black pepper, and mix everything thoroughly. Your tempting dry rub is now ready to use!

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.
You can adjust the rub’s flavor based on the type of meat you will be using.

FAQs About Bobby Flay Dry Rub

What can be done if you add too much spice or salt to your dry rub?

If you’ve added too much salt or spice, try to balance it by adding more of the other ingredients to neutralize the excess. For instance, to balance the heat or saltiness, add more paprika or other spices. As an alternative, add some sugar or honey powder to counterbalance the salt.

How do you adjust the dry rub’s heat setting?

You can change the amount of chili powder or cayenne pepper to suit your desired heat level. Reduce the cayenne or use a milder chili powder for a softer rub. Increase the cayenne or add hot pepper flakes for more intensity.

Can the dry rub be used as a marinade?

Yes, you can create a marinade by mixing the dry rub with a liquid, such as olive oil, vinegar, or soy sauce. This will help the rub adhere better to the meat and add moisture, infusing it with even more flavor.

How can you make the dry rub more aromatic?

To enhance the aroma, add small amounts of aromatic spices like cinnamon, cloves, or star anise. These spices can provide an extra layer of complexity and make the rub more aromatic.

What should you do if the dry rub starts to clump?

If the dry rub has clumps, break them up with a fork or whisk before using it. Store the rub in an airtight container in a dry place to prevent clumping. Adding a desiccant packet can also help absorb excess moisture.

What should you do if your dry rub has an uneven flavor?

If your dry rub has an uneven flavor, it might be due to uneven mixing or ingredient distribution. Use a whisk or spoon to thoroughly mix the rub to ensure an even distribution of all spices. You can also sift the rub to blend the ingredients more consistently.

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.

Below, you’ll find detailed information about its nutritional value.

Calories	50 kcal
Carbohydrates	9 g
Protein	2 g
Fat	3 g
Saturated Fat	0.4 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	1 g
Sodium	725 mg
Potassium	334 mg
Fiber	6 g
Sugar	1 g
Vitamin A	4820 IU
Vitamin C	4 mg
Calcium	64 mg
Iron	3 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. Additionally, it is low in carbohydrates, making it compatible with low-carb or keto diets.

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: To store the dry rub, 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.

What To Serve With This Recipe

Here are some ways to serve and use this dry rub to enhance its flavors better.

Grilled Meat: I like to season chicken, steak, pork chops, or ribs with the dry rub, making every meal a delightful experience.
Roasted Vegetables: I love tossing vegetables like bell peppers, zucchini, eggplant, and mushrooms with a dry rub. These are my favorites for their depth and richness. This dry rub makes every vegetable uniquely flavorful.
BBQ: When I sprinkle the dry rub over pulled pork, brisket, or chicken during the final stages of cooking or right before serving, it adds flavor to my barbecue dishes.
Baked Potato: Have you ever tried baked potatoes sprinkled with a dry rub? The spices infuse into the potato skins, creating a delicious and aromatic side dish that I enjoy with every forkful.
Grilled Seafood: I season shrimp, salmon, or other types of fish before grilling. The dry rub adds a savory and aromatic element that pairs perfectly with seafood.
Dipping Sauces: Mixing a small amount of the dry rub into sour cream or Greek yogurt creates a flavorful dip for vegetables or chips that I love snacking on. I also enjoy mixing it with barbecue sauce or mayonnaise to make a zesty sandwich spread that adds a kick to every bite.
Popcorn: I sprinkle a bit of dry rub over freshly popped popcorn for a unique and savory snack. It adds a delicious twist that satisfies my cravings for something flavorful and different.

Printable Version

More Seasoning Recipes You Can Try

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Whataburger Seasoning Copycat Recipe — Outback Steakhouse Steak Seasoning

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.

As I continue to explore new ways to enhance my home-cooked meals, I’m excited to incorporate this dry rub into various dishes, from grilled meats to roasted vegetables and beyond. Cooking with Bobby Flay’s Dry Rub has genuinely elevated my dining experiences as it will with you.

I look forward to savoring more such delicious creations. So, go ahead and try this recipe, and don’t forget to share your experiences with us. Happy cooking!