Prep 5 mins
Cook 0 mins
This can be used on ribs (spare or baby back), pork, or chicken. My husband also likes it on popcorn. If you would like less heat, you can omit the cayenne pepper. If you would like no heat at all, also omit the ground chipotle pepper. If you choose to use regular salt instead of kosher salt, decrease the amount of salt to 1 1/2 tablespoons. The pepper does not have to be freshly ground, but the Food.com brain won't let me enter it in any other way. So just know that you can use store-bought coarse ground pepper - that's what I do. If you keep this rub for a while, it will clump up. If you want to prevent this, you can add 1 teaspoon of food-grade silicon dioxide to each cup of rub. Mix it in well after you have mixed the rest of the ingredients.
- 177.44 ml packed dark brown sugar
- 177.44 ml white sugar
- 29.58 ml chili powder
- 29.58 ml paprika
- 29.58 ml worcestershire powder
- 29.58 ml dry mustard
- 29.58 ml onion powder
- 29.58 ml garlic powder
- 29.58 ml fresh coarse ground black pepper
- 44.37 ml kosher salt
- 14.79 ml cayenne pepper
- 14.79 ml ground chipotle chile pepper
- 14.79 ml ground ginger
- 14.79 ml ground coriander
- 14.79 ml ground cloves
- 9.85 ml ground rosemary
- Place all ingredients in a bowl and mix well to combine.
- If you store this rub in an airtight container it will keep indefinitely. If desired, add 1 teaspoon food-grade silicon dioxide per cup of rub to prevent clumping.