This rub is great on beef, pork, and chicken. Light rub is enough to give really good flavor to any meat. Chicken should be cooked on low heat to avoid burning or drying out. You can use this on fish as well, but I use the same ingredients but different ratio for my fish rub.
1/2 cup Brown Sugar
2/3 cup Ancho Chili Powder (I get mine at Penzey's Spices)
2/3 cup Granulated Garlic Powder (I use Tone's from Sam's Club)
1/3 cup Spanish Smoked Paprika (I get this from Penzey's also, but Sam's Club carries Spice Island)
3 Tablespoons Sea Salt
Mix thoroughly and store in an airtight container. I use a container with a rubber gasket and locking cap.
No comments:
Post a Comment