Prep 5 mins
Cook 0 mins
You can thank Emeril for this one!
- 3 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon coriander, ground
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- Combine all ingredients in an airtight container, shake it up and use it up.
Di, this rub worked excellent on my chicken breasts. It's pretty close to Emeril's Essence missing I think oregano, basil and a couple of other things. I put the breasts along with the rub into a sandwich baggie and coated them thoroughly, then plopped them on the Foreman grill. The chicken sliced and placed upon a bed of spinach & romaine lettuce along with Teresa M's dressing #26701 made for a wonderful dinner. Thanks again Di for recommending this rub!!!!!!
very nice..used it on my steak.. followed recipe exactly and found it only made 1/3rd cup..next time I'll make a bigger batch...
This was so easy to put together and excellent on grilled ribs. I found the amount just enough to cover (generously) six individually cut ribs. This will become my new standard spicy dry rub.