JARS Dry Rub Masala

This is the only dry rub recipe you will ever need. It’s a great dry rub for ribs, chicken, brisket, chicken wings, fish, paneer, tofu, and more. Use this dry rub on products you’re grilling, smoking, or cooking in the oven. It’s quick, versatile, tastes amazing, and is made with simple, fresh, and tasty ingredients. This dry rub is one for all.

To turn the Dry Rub into a Wet Rub and enhance its flavour, follow this simple recipe:

1. Heat any neutral oil – JARS recommends mustard oil – with a teaspoon of ghee.
2. Add freshly ground garlic and ginger. Cook for 1 minute over medium heat.
   a. Add 1 or 2 tablespoons of tomato paste (at your discretion- recommended by JARS)
3. Stir 2 heaped tablespoons of JARS Dry Rub Masala for 1 minute over low to medium heat.
4. Add salt to taste, stir, and let the JARS Wet Rub Masala cool down.
5. Once cooled, apply the wet rub on the food items to be consumed and marinate for a day, preferably overnight in the fridge.

Grill (BBQ), smoke, or oven-cook it and “feel the taste”.

General cooking to obtain the great taste of JARS Masala:

1. Heat any neutral oil
2. Follow your natural cooking method by sautéing onions or tomatoes, then adding 2 tablespoons of JARS Masala. Include any other preferred masalas from your spice cabinet and continue with your regular cooking process.
3. The JARS Dry Rub Masala can be used for normal dry/normal cooking, spicy butter chicken.

For Butter Chicken/Paneer:
a. Stir in 2 tablespoons of tomato paste and ground cardamom until the paste separates.
b. Add 2 tablespoons of butter, then add the chicken and stir until it is cooked. For paneer, add it after the milk cream is semi cooked and cover at low heat to complete the cooking.
c. Stir the mixture and let it rest for half an hour before serving. Always serve it warm “feel the taste”.

JARS Dry Rub Masala

155 g for $5.00 + shipping

Exciting news! New products are coming soon for you to “feel the taste”.