For that grill master in your home, this Spicy BBQ Dry Rub is a great gift to give and perfect for any grilled meats!
This is the last one….for now. My step-mother is the grill master of the family now. Dad just burns stuff. It’s sad. She has the attention span to be able to remember to SET the timer so those gorgeous ribeye steaks don’t get over cooked. So, I thought I’d make a nice rub for grilling.
If you haven’t made your own rubs or spice blends, you really should. They’re so easy! And they taste better and are healthier than the pre-made blends you can purchase. Take taco seasoning, for instance. It is LOADED with salt. Did you know that? L.O.A.D.E.D!! When I make my own, I cut the salt by almost 2/3 for a more spicy and tasty seasoning. I don’t know about you, but all that salt makes me taste just that; the salt. I don’t taste the subtleness of the cumin or the paprika. Or even the onion! Just…salt. Ick.
Steak seasoning? Same thing. Yes, I did make flavored salts, but those are finishing salts; something you put on after all is said and done that just lifts the dish up just slightly. That’s usually when I salt a dish anyway, at the end. Some items, like oatmeal or something like that gets a little salt at the beginning, but for the most part, the salt and pepper is always at the end. You can only control this part of a herb blend or spice mix if you make your own. Even the lower sodium ones aren’t that low. Just sayin.
And, I’ll say it again, you can customize your blends FOR YOUR palette! If you want more spice, add more cayenne. Like the celery and onion? Increase those amounts. The smokey flavor? Add more smoked paprika or even use ground chipotle powder. That’s yummy! I’m addicted to chipotle in adobo, so chipotle powder is just… YUM! Sweeter? Add more sugar!! It’s just that easy.
I truly do encourage you get in your kitchen and start recreating your favorite spice blends or get creative and make your own. I think that’ll be my next step; make an AKH blend. We’ll see how that turns out.
- 1 tablespoon smoked paprika
- 2 tablespoons granulated garlic
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dried chives
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- Combine all ingredients in a spice or coffee grinder and process until ground. Pour into a spice jar.
- Store remainder in an airtight container for up to six months.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 17Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 103mgCarbohydrates 4gFiber 1gSugar 2gProtein 0g