Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

This rub also works wonders for fish, chicken, pork -- even vegetables on the grill. It easily doubles, and it stores, tightly covered, up to six months.

Source: Better Homes and Gardens

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Recipe Summary test

total:
10 mins
Yield:
about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together paprika, black pepper, salt, chili powder, cumin, brown sugar, granulated sugar, and cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months. Makes about 2 cups of rub.

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Nutrition Facts

135 calories; fat 6g; cholesterol 44mg; saturated fat 2g; carbohydrates 6g; mono fat 2g; insoluble fiber 2g; sugars 3g; protein 15g; vitamin a 1117.6IU; vitamin c 1.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 8.1mcg; vitamin b12 1.2mcg; sodium 934mg; potassium 290mg; calcium 20.2mg; iron 2.5mg.
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