Get ready to elevate your grilling game with a seasoning blend that strikes the perfect balance between smoky, sweet, and spicy. This all-purpose dry rub is my secret weapon for everything from succulent pork ribs to crispy chicken wings and even grilled shrimp. It takes just five minutes to mix together, but the deep, complex flavor it adds to your favorite proteins will taste like it took hours to develop. Keep a jar of this on hand, and you’ll never reach for a store-bought rub again!
Ingredients
• 2 tablespoons / 25g brown sugar substitute
• 1 tablespoon / 8g smoked paprika
• 2 teaspoons / 5g ground black pepper
• 1 teaspoon / 2.5g ground cumin
• 1 teaspoon / 1g dried ground oregano
• 1 teaspoon / 6g salt
• ½ teaspoon / 1.5g onion powder
• ¼ teaspoon / 0.5g cayenne pepper
Instructions
1. In a small bowl, combine the brown sugar substitute, smoked paprika, black pepper, cumin, oregano, salt, onion powder, and cayenne pepper.
2. Whisk thoroughly until the spices are evenly distributed and no clumps remain.
3. Transfer to an airtight jar or container. Store in a cool, dark place for up to 6 months. Shake well before each use.
Nutritional Information
• Yield: about ¼ cup
• Serving Size: 1 teaspoon
• Calories: 5
• Fat: 0g
• Carbohydrates: 1g
• Sugar: 0g
• Protein: 0g
• Sodium: 156mg
Pro Tips
• For the best flavor, apply the rub generously to your meat at least 30 minutes before cooking. For larger cuts like pork shoulder, let it sit overnight in the refrigerator.
• Adjust the heat by increasing or decreasing the cayenne pepper. For a different smoky profile, try swapping the smoked paprika for chipotle powder.
• To prevent the brown sugar substitute from clumping over time, add a few dried beans or a food-safe silica gel packet to your storage jar.
FAQ
Q: Can I use regular brown sugar in this recipe
A: Yes, you can substitute regular brown sugar in equal amounts. Be aware that this will alter the nutritional information, adding sugar and calories.
Q: How long does this homemade dry rub last
A: When stored in an airtight container in a cool, dark place, this dry rub will stay fresh and flavorful for up to 6 months.
Q: What is this all-purpose rub best on
A: This versatile seasoning is fantastic on a wide range of proteins, including pork ribs, chicken wings, pork shoulder, and even grilled shrimp.
Q: How can I make this rub less spicy
A: To control the heat level, simply reduce the amount of cayenne pepper to your liking, or you can omit it completely for a purely smoky and sweet flavor profile.
