Awesome Dry Rub for Poultry

Andy Anderson !

By
@ThePretentiousWichitaChef

I played around with a dry rub mix to use primarily on chicken. I’ve used this on recipes in my smoker, on the grill, and in the oven with excellent results.

Once you make a batch, keep it in a tightly sealed jar and it will last for months.

Note: This is a hot rub; so if you want to make it milder, then moderate the cayenne pepper, crushed red pepper flakes, and the chipotle chili powder.

So, you ready… Let’s get into the kitchen.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Many
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

PLAN/PURCHASE

1 Tbsp
salt, kosher variety, course grind
3/4 c
natural coconut sugar
1/4 c
sugar, regular white granulated
2 tsp
dry mustard
2 tsp
garlic powder
2 tsp
onion powder
2 tsp
paprika, hot or sweet, your choice
2 tsp
ground cumin
2 tsp
cayenne pepper
1 tsp
crushed red pepper flakes
2 Tbsp
chipotle chili powder

Step-By-Step

1PREP/PREPARE
2Gather your ingredients.
3Add all the spices to a small bowl.
4Use a whisk or your hands to make sure there are no lumps.
5Place into a tightly sealed jar, and use as you would any other dry spice rub. Enjoy.
6Chef's Note: This spice mix is screaming hot... Just to let you know :-)
7Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American