Prep 5 mins
Cook 0 mins
A dry rub recipe I plan on trying someday. Should be good on any meat.
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground red pepper
- Mix all ingredients together and store in airtight container.
This was quite good, but in my opinion the cumin overpowered the other flavors, so I would cut back on that next time. Also, I did add onion powder, but that is just personal preference. I used it on country style pork ribs, let it marinate in the fridge for 18 hours and baked at 300 degrees for three hours. Made for PRMR 2013
This was a tasty sweet and spicy rub...I cut the recipe in half but kept the ground red pepper the same...I rubbed some on my chicken tenders and grilled them on my George Foreman grill...Yum...
Very nice flavored rub. I put this on a couple of small pork tenderloins and put them in a crock pot with some onions and sliced bell peppers. Added a 1/2 cup of vegetable stock. 8 hours later we had a great dinner. Will make again and try it on grilled chicken. Made for Football Pool 2012.