Sweet, Spicy and Smoky Dry Rub.
As the the warmer weather of spring arrives across the country, grills will be fired up and beef, chicken and pork will be seared to perfection. I will not lie, I love spring – not too hot, not to cold and everyone is finally outside enjoying the sunshine on their face. Our grill has been fired up several times in the past few weeks, moving our kitchen outdoors and I will not complain about that. Grilled food just tastes better.
Last night my husband grilled the first set of ribs for the season. I knew, I had to whip up a fresh batch of my sweet, spicy and smoky dry rub in honor of this event. It is tangy, sweet with a smoky heat. Perfection!
When using a dry rub of any kind, it’s best that you rub your meat down and refrigerate for at least 12-24 hours. If you don’t have that kind of time, give it one hour for the spices to work their magic.
3/4 cup of light brown sugar
2 tablespoons of salt (I used Lo Salt reduced sodium alternative)
1 tablespoon of chipotle chili powder
1 tablespoon of smoked paprika
1 tablespoon of garlic powder
2 teaspoons of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon of ground cinnamon
Place everything into a mini food processor, Vitamix or you can mix by hand or by adding everything to a tupperware container with a lid. Process until well-combined. Store in a container with a lid for up to 6-9 months.
This can be used on chicken, pork or beef. Rub a generous amount on the meat and refrigerate for best results up to 24 hours or a minimum of 1 hour. Place the meat on a hot grill and cook until desired temperature is achieved. Enjoy!
— Knead to Cook
Just shared on my blog! Thanks!!!
It would’ve been nice if the printer friendly version only prints the recipe rather than 11 pages of pictures then one page with only text. It’s quite a waste when all I needed was the text…
Nichole, Will happily have my IT team look at that after the holidays because I hate to be wasteful. My sincerest apologies for the waste. Merry Christmas, Robin
Nichole, in order to avoid printing pictures and other things that you don’t need do the following.
1. Highlight what you want to print
2. Left click on file from your toolbar
3, left click on print
4. Left click on Selection
5. Finally left click on Print again
what temp would I roast in an oven?…. Thanks! Just mixed it altogether…Smells delish! Looks yummy…!
For what kind of meat? Ribs? Chicken?
Nice recipe, I’ll have to try it when I smoke some ribs next time and see what my crew thinks of it.
Hope you all love it. I use this rub on chicken too for my meat eating family 🙂
It was pretty good!
I’m going to use it again this weekend on some pork butts!
Glad you liked it.
hey there, is this ‘soft’ light brown sugar or light Demerara style sugar?
Light brown sugar or coconut sugar would work too.
How much does this yield?
I made one glass (typical store bought) spice jar of it if memory serves me correctly. Merry Christmas!
This was a really good recipe. I did not need to mix up so much to test it, but it divided by thirds pretty easily. I like it so much I am going to send it to my son. Thanks!!!
Oh that’s so sweet of you to do for your son. Happy Sunday!
This rub is fantastic! Second time making it and I can’t rave enough. I’m making batches for friends as Christmas gifts. Thanks for sharing this.
Aww Brenda, that’s a lovely gift! I’ve been using it on veggies too! oxo