Dry Rub Mix
1
servings5
minutesIngredients
4 Tbsp brown sugar
4 Tbsp paprika
2 Tbsp coarse salt
1 Tbsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (optional)
Directions
- Mix ingredients
- Store in airtight container
As with most of my seasoning recipes, I make a BUNCH of this stuff and store it. I use this dry rub on EVERYTHING. Smoked or grilled chicken, pulled pork, wings, steak, burgers, pretty much anything but fish.
When you’re ready to use it, apply liberally to your meat of choice, and let it sit at least 30 minutes and up to 2 hours before cooking.
This recipe is another highly customizable one- as long as you have the sugar, paprika, and salt ratios, the rest can be up to your taste. I’ve used smoked paprika before, that was pretty good. You can add extra onion powder, maybe sub in some celery salt (I’d reduce the coarse salt in that case), coriander, less ground pepper. You do you.
Enjoy!