Salt and Vinegar Dry Rub
A bold, tangy dry rub made with vinegar powder and sea salt — perfect for meats, vegetables, and even snacks like popcorn. This easy homemade blend delivers crave-worthy flavor in just minutes.
Equipment
- Mixing bowl
- Measuring spoons
- Whisk or spoon
- Airtight spice jar
Ingredients
- 2 tbsp vinegar powder
- 1 tbsp fine sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp white pepper
- 1 tsp paprika
- 1 tsp brown sugar (optional)
- 0.5 tsp dried dill (optional)
- 0.5 tsp mustard powder (optional)
- 0.25 tsp chili powder (optional)
- 1 pinch crushed rosemary (optional)
Instructions
- Measure out all ingredients precisely using measuring spoons. Add them to a clean, dry bowl.
- Whisk or stir thoroughly until the mix is uniform in color and texture. Optionally use a spice grinder for finer blending.
- Test on a small cut of meat. Cook and adjust ratios if needed — add sugar for balance or more vinegar powder for tang.
- Generously coat meat with the rub and let sit in fridge at least 2 hours. Overnight preferred for deep flavor.
- Sprinkle on vegetables, fries, or popcorn as a finishing flavor boost after cooking or roasting.
Notes
Store in an airtight jar in a cool, dry place. Best used within 2–3 months. Customize with brown sugar or chili powder depending on your dish. Great for pork, chicken, and roasted vegetables.