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.