Bj's Savory Dry Rub
Learned this blend a long time ago in N. Carolina, and finally got around to getting it on paper. Absolutely GREAT on ribs of any type... babyback, country style, short ribs, and beef ribs! ... works well on chicken, chops, Boston butt, and steaks also.
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INGREDIENTS
Nutrition- 1⁄2
- 2tablespoons chili powder
- 2tablespoons ground cumin
- 2
- 2tablespoons brown sugar
- 1tablespoon cayenne pepper
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1tablespoon kosher salt
- 1tablespoon celery salt
- 1 1⁄2teaspoons dry mustard
- 1teaspoon Chinese five spice powder
- 1tablespoon sazon goya con culantro y achiote
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DIRECTIONS
- While this does have a little brown sugar, it is not what I consider a "sweet" rub. If you prefer your ribs more savory and less sweet, give this rub a try.
- Chinese 5-spice powder and Sazon seasoning (usually found in Hispanic seasoning sections of markets) are optional, but either or both add a unique flavor.
- Combine all ingredients very thoroughly.
- Apply liberally to meat, and let rest refrigerated for 4-6 hours.
- Remove from refrigerator 30-60 minutes before cooking.
- Save unused rub in dry, sealed container.
- Can be used sparingly to spice up soups, sandwiches, etc.
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