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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Learned this blend a long time ago in N. Carolina, and finally got around to getting it on paper. Absolutely GREAT on ribs of any type... babyback, country style, short ribs, and beef ribs! ... works well on chicken, chops, Boston butt, and steaks also. Ingredients:
1/2 cup paprika (sweet or hot, depending on your taste) |
2 tablespoons chili powder |
2 tablespoons ground cumin |
2 tablespoons black pepper (freshly ground) |
2 tablespoons brown sugar |
1 tablespoon cayenne pepper |
1 tablespoon garlic powder |
1 tablespoon onion powder |
1 tablespoon kosher salt |
1 tablespoon celery salt |
1 1/2 teaspoons dry mustard |
1 teaspoon chinese five spice powder |
1 tablespoon sazon goya con culantro y achiote |
Directions:
1. While this does have a little brown sugar, it is not what I consider a sweet rub. If you prefer your ribs more savory and less sweet, give this rub a try.
2. Chinese 5-spice powder and Sazon seasoning (usually found in Hispanic seasoning sections of markets) are optional, but either or both add a unique flavor.
3. Combine all ingredients very thoroughly.
4. Apply liberally to meat, and let rest refrigerated for 4-6 hours.
5. Remove from refrigerator 30-60 minutes before cooking.
6. Save unused rub in dry, sealed container.
7. Can be used sparingly to spice up soups, sandwiches, etc.
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