Smokey Dry Rub

 

 

This Homemade BBQ Rub elevates your grilling game, making beef, chicken, and especially pork scrumptious. It's fantastic on grilled chicken and smoked brisket, but don’t stop there! Imagine it on roasted Brussels sprouts or broccoli. Try this dry rub with your favorite seafood like salmon, tuna, or swordfish.

Ingredients 

1/4 Cup Kosher Salt

2 Tablespoons Brown Sugar

1 Tablespoon Pepper

1 ½ teaspoon Garlic Powder

1 ½ teaspoon Onion Powder

1 Tablespoon Chili Powder

1 Tablespoon Smoked Paprika

1 teaspoon Thyme

1 ½ teaspoons Ground Cumin

1 Pinch Nutmeg

Instructions 

Combine all the ingredients in a jar and give it a good shaking.

It doesn't matter what order you go in. Make sure you label the jar with the date you made the rub. Typically, 6 months is a good shelf life for your homemade rubs. Enjoy!

Store rub in a jar with a tight-fitting lid, or in an airtight container for 6 or more months.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Dry Mixes, Kilbride, Potpourri of Frugality, Homemade, Do it yourself