Real Recipes From Real Home Cooks ®

rub essentials: amazing chicken, pork dry rub

★★★★★ 1
a recipe by
Andy Anderson !
Wichita, KS

This recipe will work on chicken or pork, and when baked creates an awesome, flavorful sweet/spicy crust. You will notice that the photos only show 2 wings. Well, I worked all night on this recipe, using different ingredients, and different times and oven temperatures. This is the end result and I believe you will enjoy it. Keep the faith, and keep cooking.

★★★★★ 1
serves Several
prep time 5 Min
method No-Cook or Other

Ingredients For rub essentials: amazing chicken, pork dry rub

  • 1/2 c
    coconut sugar, light or dark variety
  • 1 Tbsp
    dehydrated onions, crushed to a powder
  • 1 Tbsp
    smoked paprika
  • 1 Tbsp
    sweet paprika
  • 2 tsp
    black or white pepper, freshly ground
  • 1 tsp
    salt, kosher variety, fine grind
  • 1 tsp
    mustard powder, i prefer colemans’
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    chili powder

How To Make rub essentials: amazing chicken, pork dry rub

  • 1
  • 2
    This recipe has some heat and some sweet. Fix it up and serve it on poultry or pork. Yummy stuff.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Crush up the dehydrated onions. I am using a spice blender.
  • 5
    Add all of the ingredients to a bowl.
  • 6
    Whisk together to combine.
  • 7
    Store in a non-reactive jar; as you would any dry spice.
  • 8
    Take your chicken or pork, rub with a bit of oil, and then sprinkle liberally with the spice mixture.
  • 9
    I am doing chicken wings, so after several attempts, this is what I came up with: I rubbed them with a bit of grapeseed oil, and a little toasted sesame oil. Then, dusted them with the dry spice. Placed them on a parchment-lined baking sheet, fitted with a wire rack. Put them in a preheated 350f (175c) oven for 60 minutes. They came out SUPER awesome.
  • 10
  • So yummy
    Use this rub on any pork or chicken recipe you have. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.