Friday, December 20, 2013

The Chubby Vegetarian's Signature Memphis Dry Rub

This spice mixture is great on everything from sweet potatoes to pickles to BBQ Portobello Mushrooms and beyond. There are a few secrets to the deliciousness of this rub. The addition of warm spices like cinnamon and ginger add a whole other unexpected level of flavor, and the powdered porcini mushrooms give it a lot of depth. We are giving you this recipe in ratio form so you can make a little or as much of it as you'd like. If you are just making it for you and your family, use a teaspoon. If you're making it for a crowd, use a cup measurer.

The great part about this is that you can be as last-minute as you want, and around here, we really love that. As long as you can get to the store before they close up shop on Christmas Eve, you can make an honest-to-goodness, from-the-heart, handmade gift that will improve the lives of the ones you love. So, put your feet up and ignore all the 'last-minute shopping!!!!!' marketing tactics we're currently getting bombarded with this weekend…you still have plenty of time to make something cool instead.

The Chubby Vegetarian's Signature Memphis Dry Rub
(*measure all ingredients by volume)

2 parts chipotle chili powder
2 parts sweet paprika
2 parts smoked paprika
2 parts granulated garlic
2 parts kosher salt
2 parts cracked black pepper
2 parts cumin
2 parts dried thyme
2 parts dried oregano
1 part cinnamon
1 part ground ginger
1 part light brown sugar
1 part powdered, dried porcini mushrooms*

Mix all ingredients in a large food storage bag until all ingredients are equally distributed. Portion into
4-ounce jars for gifts -- or keep it all for yourself, you selfish grinch! Make as little of as much as you
like based on this ratio.

*Dried porcini mushrooms can be found at almost any specialty grocery -- including in the bulk bin at Whole Foods. Turn the dried mushrooms into a powder by placing them in a coffee grinder or food processor and pulsing until no large bits are left.


Anonymous said...

I've been making a version of this from your book. (Basically, I follow the recipe but leave out the 1 or 2 things I don't have in my cupboard.) I haven't got around to using it on much, though, since every time I mix it up we can't refrain from dumping it in a batch of home fries. Holy deliciousness.

hibbarka said...

This is fabulous! I sliced a block of tofu, brushed it w a little oil, then sprinkled with the rub. Baked it at 375 for 20, flipped, oiled and sprinkled the other side, baked for another 20. Wowser! I'll never buy pre baked tofu again!

Anonymous said...

Can you suggest an alternative to the porcini powder that is more common and affordable?

The Chubby Vegetarian said...

You could use dried shiitake in place of the porcini. I see dried porcini everywhere though. It's about $5 for a few ounces. The word porcine means pig, so they have a very porky flavor. You could just leave it out all together and it wouldn't really hurt anything. It's just a flavor booster.

Unknown said...

How do I know the right measurements for the each spice to make the rub?

The Chubby Vegetarian said...

Cheryl, You can make as much as you want or as little as you want. For a large batch replace the word "part" in the receipt with "tablespoon." For a small batch use teaspoons. For huge use cups.