Dry Rub

Through the years I have created many different dry rubs combining many different ingredients.  Last week I put together a very basic dry rub hitting my favorite flavors.  Some of the things I have learned is the fact powderized salt goes a real long way.  Any salt pulverized in a spice mill will work.  In this rub I used pink Himalayan sea salt.  The ingredients are as follows:

Tellicherry black pepper (1/8th cup)
Pink Himalayan sea salt (1/16th cup)
Organic sweet Spanish paprika (1/2 cup)






Onion powder and granules (1/2 cup total)
Granulated garlic (1/4th cup)
Sucanat (which stands for sugar cane natural) (1/2 cup)
8 Fresno peppers

I pulverized to a powder the black pepper, sea salt and Fresno peppers.  Then I mixed in the ingredients.  The rub has a nice flavor and just a hint of heat.  You could double the peppers if you want it hot.  I bought fresh Fresno peppers and dried them out in the oven at 200 degrees for 5 or 6 hours.  The outcome was excellent.

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