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 spice options and substitutions.
2tablespoonsbrown sugar or coconut sugaror golden monk fruit blend
1 ½tablespoonsground cumin
1 ½ tablespoons ground coriander
1tablespoonpure ancho chili powder
1tablespoonsmoked black pepperor regular ground black pepper
¼-1/2teaspoonchipotle powder
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.
For stronger smoky flavor use all smoked paprika
If you prefer to add salt to the blend (instead of salting your protein), add 1 tablespoon of sea salt (such as Real Salt).