Name: Lee's All-Purpose Dry Rub
Prep time: 10 min
Total time: 10 min
Ingredients: 2 tablespoons brown sugar; 2 teaspoons paprika; 2 teaspoons garlic salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon ground ginger; ¼ teaspoon ground dried chipotle pepper

Sweet and spicy rub goes good on anything! Ribs, chicken, vegetables, and more. I got tired of making this recipe every time I cooked, so I made a large jar of it. If it's too spicy, use less of it. Not spicy enough? Add more chipotle or chili powder.

Lee's All-Purpose Dry Rub

brown sugar

paprika

garlic salt

black pepper

cumin

salt

ginger

¼ teaspoon ground dried chipotle pepper

Whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. Store in an airtight container.


I made it in some saffron rice while that was still absorbing the water. It kinda turned into a Asian inspired risotto of sorts. I’m definitely not mad at it. Will gladly take the rest for lunch at work tomorrow

Lee's All-Purpose Dry Rub Haiku: "Halved the recipe. Used it on two chicken breasts. It was WAY too sweet." Hovered on giving this 3 stars based on its being entirely too sweet but I knew that I would make it again due to its ease of prep (measure stir put in tupperware or rub on meat!) and having had all of the seasoning on hand; however next time I will reduce the brown sugar quite a bit. I rubbed this on two chicken breast halves which I then refrigerated for 3 hrs. Heated 1 tsp butter and 1 tsp EVOO over med-hi in cast-iron skillet browned the breasts (@ 2 min. each side) then transferred to a 350 deg. oven to finish up in 15-20 min. The rub was flavorful but like I said entirely too sweet for us; however eating the chicken sliced over a salad helped cut some of the sweetness rather than just eating the chicken as a "main."

Lee's All-Purpose Dry Rub

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Cost: $9.86 /serving

Author : Lee P. Burg

Ingredients

Instructions

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