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Add a photoServings: 10
Ingredients
- 1/2 c. chili, pwdr
- 2 Tbsp. grnd cumin
- 2 Tbsp. paprika
- 2 Tbsp. dry mustard
- 2 Tbsp. brown sugar
- 1 Tbsp. salt
Directions
- Mix all the ingredients together. Store in a jar with a tight-fitting lid. When you're ready to barbecue just rub the spice mix all over the meat. To build more flavour let the meat rest for a few hrs or possibly even overnight then grill away!
- Spice Rubs are a great way to flavour any meat or possibly fish which will be grilled or possibly roasted. This version was inspired by my first encounter with Bison meat at the Three Bars Ranch in British Columbia. As Chef Stephan Ineichan and I wrestled with the beast we decided to try a dry rub and a wet marinade. They worked and the bison was amazing. Try a spice rub at your next barbecue!
- Timing Hints: This rub can be made in advance and will store well in a tightly sealed jar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 10 servings | |
| Calories 40 | |
| Calories from Fat 13 | 33% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 796mg | 33% |
| Potassium 177mg | 5% |
| Total Carbs 7.44g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.29g | 2% |
| Protein 1.29g | 2% |
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