Everything Dry Rub has it all! Sweet, smoky, a blend of spice and a bit of heat. Of course you can always add more heat if you want a real kick. No harm in that! This recipe evolved from a P90x Island Pork Tenderloin that I had years ago at a friend’s house. It was so delicious that I asked for the recipe and began making different variations of it regularly for years. I have used it on beef brisket, flank steak, Sweet and Spicy Chicken, Oven Pulled Pork and pork loin all with amazing results. It never fails to impress everyone who has had it at my table.
How to Make & Store Everything Dry Rub
It is so easy! Just put everything in a bowl and mix it up. I usually store it in a zippered bag. It will stay fresh and flavorful for months in a sealed container or bag at room temperature. The quantity from this recipe is enough dry rub to coat 8 large chicken breasts or pork chops or 4 pounds of pork loin, brisket etc. I usually make a large batch to have on hand because I use it so often. Feel free to do the same!
Ingredients
- ½ cup light brown sugar
- 2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon kosher or sea salt
- ½ teaspoon freshly cracked pepper
- ½ teaspoon Chipotle Chili powder
Instructions
- Combine all ingredients in a small bowl, stir well to ensure that ingredients are evenly distributed.
- This recipe is enough dry rub to coat 8 large chicken breasts or pork chops or 4 pounds of pork loin, brisket etc.
Carmen says
Delicious!
Shay says
Thank you Carmen!