Bronzing Dry Rub
First, let me say this is one FANTASTIC dry rub! You know, the best spice combinations are created completely by accident which is what happened with this combo. Sure I have a collection of great rubs, (like this one and this one) but one day I was just yearning for a different flavor profile (with minimal ingredients) and literally just threw together this sweet- smoky combo with just a tease of heat. To be honest, my hubbie and I love this flavorful versatile dry rub so much it has now become our favorite. Enjoy!
Yield: approximately 3/4 cup
Yield: approximately 3/4 cup
Ingredients
- 1/4 cup + 2 tablespoons tablespoons coconut palm sugar or brown sugar
- 2 tablespoons chili powder
- 2 tablespoons teaspoons cumin
- 1 tablespoon + 1/4 teaspoon smoked paprika
- 2 teaspoons kosher salt
- Cayenne as desired optional
Instructions
- In a small bowl, stir together all ingredients. (or shake together in a small container with a lid)
Notes
Make Ahead and Storage Tips: dry rub may be stored in a tightly covered container at room temperature for up to 6 months. (before spice potency starts to fade) For longer storage, freezing is recommended.
So very versatile! I have used this rub on salmon, beef and chicken and each proved incredibly delicious! Works wonderfully with oven roasted, grilled as well as crockpot dishes.
I love dry rubs! Check out some of my favorites found in these recipes: Crockpot Chicken Tagine, Roast Chicken with Apples 'n Onions, Crockpot Middle Eastern Sweet 'n Sour Meatballs and Southwestern Flank Steak with Mango Salsa.
