Prep 5 mins
Cook 0 mins
Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out.
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon dark brown sugar (packed)
- 2 teaspoons dried ancho chile powder
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon cumin
- 1 teaspoon msg (optional, but I use it)
- 1⁄2 teaspoon onion powder (not onion salt!)
- 1⁄2 teaspoon garlic powder (not garlic salt!)
- Combine all ingredients in a small bowl until well blended. Place in a sealed container until ready to use.
Love making spice rubs at home. It is so great seeing what spices actually go in the recipe. I left out msg. Made for 123 Hits.
What a great rub...really simple to make, and so totally delicious.
I couldn't lay my hands on any ancho chilli powder, so used a pinch of pure chilli powder instead, and I skipped the msg too.
I used this on chicken breasts, and it was just great...sweet but not so much that it takes over.
DH and I loved it and will hang on to this one to make again, and again!
Made for 123 Hits.
I really like the sweetness of this rub and the fact that it is not spicy. I used light brown sugar since I didn't have dark and left out the MSG. I used on b/s chicken breasts that we grilled for sandwiches; cannot wait to try it on my favorite, pork tenderloin. This is a keeper! Made for PRMR.