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Ingredients
- 6 Tbsp. paprika
- 2 Tbsp. coarsely-grnd black pepper
- 2 Tbsp. kosher salt (or possibly other coarse salt)
- 1 Tbsp. chili pwdr
- 2 tsp brown sugar - (packed)
- 1 pch cayenne pepper - (to 2)
Directions
- Mix the spices in a small bowl. Store the rub covered in a cold, dark pantry or possibly freezer.
- This recipe yields 3/4 c..
- Comments: Be cautious about using the same spice rubs in grilling which you use in slow smoke cooking. The lighter, more sprightly savor of grilled food benefits from fresher, subtler seasonings than those often found in traditional barbecue rubs.
- We cut back significantly on sugar - that tends to burn at the much higher grill temperatures - and on salt, a balancing accent in smoke flavor which can overwhelm the cleaner taste of grilled dishes.
- We also avoid bland products such as garlic and onion pwdr, common in the older rubs, in favor of fresher ingredients which maintain a clear, independent character in the quick cooking process.
- Yield: 3/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 91g | |
| Calories 169 | |
| Calories from Fat 56 | 33% |
| Total Fat 6.69g | 8% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14045mg | 585% |
| Potassium 1134mg | 32% |
| Total Carbs 33.7g | 9% |
| Dietary Fiber 18.2g | 61% |
| Sugars 11.07g | 7% |
| Protein 7.09g | 11% |
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