Spice Rub for Everything!

1. 1

   In a small bowl, combine all the ingredients, using your hands to break up the sugar.

2. 2

   Store in an airtight container, away from heat and light, up to 6 months.

3. 3

   For each pound of meat, poultry, or seafood: First coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons of spice rub.

4. 4

   You can either grill foods immediately or let them sit and develop for more flavor.

5. 5

   If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder.

6. 6

   (The larger the cut, the more it will benefit from a long coating time).

7. 7

   Cover and refrigerate.

8. 8

   Bring to room temperature before grilling.

9. 9

   Fish and shrimp are best grilled within an hour of rubbing.

10. 10

    Rubs are great for roasting and broiling!

* Per serving · 4 servings · Values may vary.

No additional tips available.