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Sweet and Smokey Dry Rub

Sweet and Smokey Dry Rub

This sweet and smokey dry rub is a great combination of seasons and spices and it’s so flavorful on any type of meat. I found this recipe on the Cookie Rookie and have made it twice because my family enjoys it so much. I have used this tasty dry rub on thick-cut pork chops and baby back ribs the first time I made it and now I plan on trying it on steaks, chicken thighs, and a pork shoulder. I love making my own dry rubs at home because it’s a great way to use up those spices in the cupboard and it’s so much less expensive than buying store-bought rubs.

Sweet and Smokey Dry Rub

How to Make Sweet and Smokey Dry Rub

Whisk together the brown sugar, chili powder, smoked paprika, kosher salt, cumin, dried mustard, dried thyme, dried oregano, garlic powder, onion powder, and freshly cracked black pepper together in a bowl. Pour into a glass jar and seal with an airtight lid. Store in a dark cool place.

To use, sprinkle the meat with a liberal amount of seasoning and rub it in. Be sure to cover the entire surface of all sides of the meat. Allow the meat to rest with the seasoning in the refrigerator for at least 2 hours up to overnight. Cook the meat as desired. Enjoy.

Sweet and Smokey Dry Rub

 

Sweet and Smokey Dry Rub

Sweet and Smokey Dry Rub

Prep Time: 5 minutes
Total Time: 5 minutes
Course: Miscellaneous
Cuisine: American
Servings: 1 cup
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • ½ cup brown sugar, packed
  • 2 tbsp chili powder
  • 2 tbsp smoked paprika
  • 2 tsp kosher salt
  • 2 tsp cumin
  • 2 tsp dried mustard
  • 2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp freshly cracked black pepper

Instructions

  • Whisk together the brown sugar, chili powder, smoked paprika, kosher salt, cumin, dried mustard, dried thyme, dried oregano, garlic powder, onion powder, and freshly cracked black pepper together in a bowl.
  • Pour into a glass jar and seal with an airtight lid. Store in a dark cool place.
     
  • To use, sprinkle the meat with a liberal amount of seasoning and rub it in. Be sure to cover the entire surface of all sides of the meat.
  • Allow the meat to rest with the seasoning in the refrigerator for at least 2 hours up to overnight. Cook the meat as desired. Enjoy.
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3 Comments

  1. Looks like a tasty blend and good to use the smoked paprika for non-smoker cooking.