Awesome Dry Rub for Poultry

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves Many
prep time 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
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How To Make

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

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