Basic BBQ Rub

photo by Lavender Lynn


- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1/2 cup
ingredients
- 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!)
directions
- Combine all ingredients in a small bowl until well blended. Place in a sealed container until ready to use.
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Reviews
-
What a great rub...really simple to make, and so totally delicious.<br/>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.<br/>I used this on chicken breasts, and it was just great...sweet but not so much that it takes over.<br/>DH and I loved it and will hang on to this one to make again, and again!<br/>Made for 123 Hits.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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