Rub

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Beginner
Jump To Recipe Print Recipe
A robust blend of smoky paprika, sweet brown sugar, and spicy peppers for perfect grilled meats.
Rub recipe image
Rub recipe image
Print Recipe

Rub

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Beginner
Servings: 1 Calories: 230.9

Description

This versatile dry rub delivers a perfect balance of sweet, smoky, and spicy flavors to any protein. Featuring a base of rich paprika and granulated sugar, it is enhanced by the earthy heat of black and white pepper, the sharp kick of cayenne, and the aromatic depth of garlic powder. Ideal for coating pork ribs, chicken thighs, or steak before grilling or smoking, this mixture creates a delicious crust that caramelizes beautifully under heat. The combination of textures and flavors ensures every bite is packed with savory satisfaction. Keep this blend on hand for quick weeknight grilling sessions or impressive weekend barbecue gatherings, adding restaurant-quality flavor to your home cooking with minimal effort.

Ingredients

Directions

  1. Combine paprika, ground sweet red pepper, ground black pepper, granulated sugar, brown sugar, garlic powder, ground white pepper, and cayenne pepper in a medium bowl.
  2. Whisk the ingredients together until the mixture is uniform in color and texture.
  3. Transfer the finished rub to an airtight container or jar for storage.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 230.9kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 31.5mg2%
Total Carbohydrate 56.0g19%
Dietary Fiber 11.8g48%
Sugars 32.9g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use approximately 2 tablespoons of rub for each side of a rib slab. For best adhesion, lightly brush the meat with white vinegar or oil before applying the rub.

Store in a cool, dry place for up to 3 months. If using fresh spices, the flavor will be most potent within the first month.

Adjust the amount of cayenne pepper based on your preferred heat level. You can omit it entirely for a milder blend or increase it for a spicier kick.

This rub works well on pork, chicken, beef, and even vegetables like sweet potatoes or carrots.

Keywords: dry rub, bbq, grilling, paprika, garlic powder, brown sugar, black pepper, cayenne, white pepper, pork ribs, chicken seasoning, steak rub, spice blend, smoky, spicy, sweet, barbecue, marinade alternative, homemade seasoning, vegan friendly
Recipe Card powered by WP Delicious