GB
Chief Eating Officer
This is my favorite rub recipe. It can be used on chicken, steak, pork, even a hearty fish. When I make this rub I usually quadruple the amounts so that I am sure to have enough. Whatever you don't use can be stored in an airtight container. The original recipe called for 2 tablespoons of salt, but I found that to be way too much so I can cut it way back. You could probably even cut the salt out altogether. Rub this into the meat (don't be shy) and let sit in the fridge overnight for best results. If you don't have that kind of time then not to worry. I have rubbed it in and then cooked the meat 5 minutes later and it is still fantastic.
pinch of salt
1 tsp fresh ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp light brown sugar
1/2 tsp garlic powder
pinch of cinnamon
pinch of salt
1 tsp fresh ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp light brown sugar
1/2 tsp garlic powder
pinch of cinnamon