Finnegan House Dry Rub Recipe

Finnegan House Dry Rub Recipe
Finnegan House Dry Rub Recipe photo by Taste of Home
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Finnegan House Dry Rub Recipe

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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.
MAKES:
63 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
63 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 teaspoon: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 365mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 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
  1. 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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