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All Purpose Dry Rub

This All-Purpose Dry Rub is my go-to summer ammunition. I make a big batch and use it on everything. It can be used as a base for chicken before you brush on the BBQ sauce or even on ribs that you slow cook before slathering on that tangy sauce that you love. I’ve been known to put this on tofu and fish as well. But remember, it has sugar in it, so it’s best used when cooking something under 400˚F. Don’t be sprinkling this on that super high flame you’re going to use for that big, thick rib steak - stick to a simple salt, pepper rub for that. Happy grilling!!
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Ingredients
  

  • ¼ cup paprika
  • 2 tbsps chili powder
  • 1½ tbsp kosher salt
  • 1 tbsp ground coriander
  • 1 tbsp granulated garlic
  • 1 tbsp brown sugar
  • 1 tbsp dry mustard
  • 1½ teaspoons pepper
  • 1½ teaspoons cumin
  • ¼ teaspoons cayenne

Instructions
 

  • Mix all ingredetins in a jar, shake.
  • Store in spice area for 6 months.

Notes

Rub oil on protein of choice, sprinkle with rub and grill.