Dry Rub for Proteins
This versatile dry rub is a game-changer! Perfect for chicken, pork chops, fish, ribs, and steak, you can easily customize the heat level—add more cayenne for a kick or extra brown sugar for a milder touch. Just remember to pat your protein dry before applying for the best flavor infusion!
Ingredients
(Makes enough to coat four pieces of meat or one full rack of ribs)
1 tbsp light or dark brown sugar
1/4 tsp dry mustard or ground hot dry oriental mustard
1 tsp granulated garlic
1 tsp granulated onion
1/4 tsp cayenne powder (adjust for heat)
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin powder
1 tsp kosher or sea salt
1/2 tsp ground black pepper
Want a spicier dry rub? Swap cayenne powder for a 1/4 tsp of ghost pepper powder for an extra kick! 🔥 Prefer it sweeter? Just add more brown sugar to balance the heat. Customize it to your taste and enjoy! 😋