I have tried this rub on Seafood, Red Meat, Chicken, and Pork. It’s a great all purpose rub.
Southwest Inspired Rub
Equipment
- A Bowl & a Whisk, a metal strainer for lumps (optional)
Ingredients
- 1/4 Cup Chile Powder I use Ancho
- 1/4 Cup Granulated Garlic
- 1/4 Cup Smoked Paprika
- 1/4 Cup Sea Salt
- 2 tbsp Ground Coriander
- 2 tbsp Ground Cumin
- 2 tbsp Fresh ground black pepper
Instructions
- Combine all ingredients in a mixing bowl
- Whisk it up
- Strain out any lumps, break them up with the whisk
- seal it up in an airtight container and store in a cool dark place