BBQ Spice Rub
Don't buy dry rubs, make your own! I use this on chicken, shrimp, ribs, pork tenderloin, just about anything with delicious results. See notes below for options and substitutions. Doubles easily for a big batch.
Servings: 24 Yield 1 cup/5.7 oz
Calories: 15kcal
Ingredients
- 4 ½ tablespoons smoked paprika
- 3 tablespoons granulated garlic or 1 ½ T. of garlic powder
- 2 tablespoons brown sugar or coconut sugar or golden monk fruit blend
- 1 ½ tablespoons ground cumin
- 1 ½ tablespoons ground coriander
- 1 tablespoon ancho chili powder
- 1 tablespoon ground black pepper or smoked black pepper
- 1 teaspoon onion powder
- ¼-1/2 teaspoon chipotle powder or cayenne pepper
Optional: Salt
- 1 tablespoon kosher salt
Instructions
- Measure all ingredients into a jar with a tight lid and shake hard until well combined. Label and date when you made it and store in a cool dark pantry or cabinet. Will last 4-6 months.
Notes
- Like it spicier? Add more chipotle powder, cayenne pepper, or some sharp (hot) paprika.
- If you use garlic powder instead of granulated garlic, start with half the amount as it is finer.
Nutrition
Serving: 2teaspoons | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg