I came across this recipe for a dry rub and I tweaked it to make it my own. I store it in a sealed container so I always have it on hand. The rub is full of flavor & goes great with chicken, pork, beef and especially ribs. For extra punch you can add 1-2 tablespoons of cayenne pepper.
- 1/2 cup paprika
- 1/3 cup pepper
- 1/4 cup kosher salt
- 1/4 cup packed brown sugar
- 1/4 cup ground cumin
- 1/4 cup chili powder
- 3 tablespoons sugar
- In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months. Rub over meat or poultry before grilling or broiling. Yield: 1-1/3 cups.
Originally published as Finnegan House Dry Rub in Simple & Delicious June/July 2012, p42
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