Chinese Dry Rub

For a finer texture, pulse the rub in a spice grinder or mortar and pestle. This can help the flavors meld together more and provide a more consistent coating on your food.

Try adding other spices like ground ginger, cinnamon, or star anise for more flavor.

If you're using the rub on skin-on poultry, try putting some of the rub under the skin for deeper flavor penetration.

You can use this rub not just for grilling, but also for oven roasting or air frying.

After applying the rub, if possible, let the meat rest in the refrigerator for a few hours or overnight to allow the flavors to absorb into the meat.

Can I make this rub without MSG?

MSG is optional and can be omitted without substituting anything in its place. The rub will still be flavorful due to the combination of other spices.

Is there a substitute for brown sugar?

You can substitute brown sugar with coconut sugar or a granulated sugar alternative like monk fruit sweetener for a different flavor or dietary preference.

How can I make the rub spicier?

To increase the heat, simply add more crushed red pepper flakes to taste.

Can I use this rub on vegetables or tofu?

Yes, this rub can be versatile. It works well on grilled vegetables or tofu.

What's the best way to apply the rub?

For the best flavor, generously coat your meat with the rub and use your hands to massage it in. Letting it sit for at least an hour or overnight in the refrigerator can enhance the flavors even more.

How long does this rub last?

When stored in an airtight container in a cool, dry place, this rub can last for up to 2 months. Make sure to label the container with the date it was made.