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This spicy dry rub is great for beef, pork, and lamb. Once you mix the spices they’ll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.
Ingredients
- 2 ½ tablespoons dark brown sugar
- 2 tablespoons paprika
- 2 teaspoons mustard powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried basil
- 1 teaspoon ground bay leaves
- ¾ teaspoon ground coriander seed
- ¾ teaspoon ground savory
- ¾ teaspoon dried thyme
- ¾ teaspoon ground black pepper
- ¾ teaspoon ground white pepper
- 1/8 teaspoon ground cumin
- salt to taste
Directions
Step 1
In a small bowl, mix together brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 11 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium98mg | 4% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars2g | |
| Protein0g | |
| Vitamin C1mg | 3% |
| Calcium10mg | 1% |
| Iron0mg | 2% |
| Potassium27mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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