A straightforward, moderately-hot dry rub that's fairly easy to make - just a couple of tablespoons of each ingredient for the most part. My family loves it - one of my sons likes to put it on his fingers and lick it - so it's 'finger-lickin'-good.'

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine salt, garlic, black pepper, cayenne pepper, paprika, chili powder, white sugar, brown sugar, and mustard in a sealable container. Seal the container and shake until spices are well-mixed.

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Nutrition Facts

21 calories; protein 0.6g; carbohydrates 4.5g; fat 0.4g; sodium 883.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2015
We very much enjoyed this rub even though I did have to make two slight changes to the ingredients: a decrease in the amount of cayenne (someone who shall remain nameless in this household does not like very spicy food!) and regular paprika rather than the Hungarian. The way I used it tonight was delicious---Trader Joe's bone-in skin-on chicken with a dab of butter under the skin a trace of lemon olive oil on top followed by the rub generously scattered all over. We don't eat the skin but the flavor gets through in the 45-55 minutes of baking at 350 degrees. Yummy! I'll be sharing this rub with my son's family! Thanks for the recipe! YUM! Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2015
We very much enjoyed this rub even though I did have to make two slight changes to the ingredients: a decrease in the amount of cayenne (someone who shall remain nameless in this household does not like very spicy food!) and regular paprika rather than the Hungarian. The way I used it tonight was delicious---Trader Joe's bone-in skin-on chicken with a dab of butter under the skin a trace of lemon olive oil on top followed by the rub generously scattered all over. We don't eat the skin but the flavor gets through in the 45-55 minutes of baking at 350 degrees. Yummy! I'll be sharing this rub with my son's family! Thanks for the recipe! YUM! Read More
(2)
Rating: 4 stars
05/16/2018
Made as is many many times. Read More
Rating: 4 stars
05/10/2020
I substituted Carolina Reapers and Ghost peppers instead of Cayenne. I have yet to put it on meat. Should be great but crazy hot! Read More
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Rating: 5 stars
11/25/2019
1st time using a rub. Tri tip came out wonderful! In full disclosure I must say I only used 1TB of salt and may actually omit even that next time. Next up is turkey breast for Thanksgiving. Thanks Phil for a great recipe! Read More
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