This rub is super-hot or, as my mom would say, hotter than a goat’s butt in a chilli pepper patch! But if you want to mellow out the heat, just use 1 teaspoon of chilli powder.
|1 tbsp||soft dark brown sugar|
|1 tbsp||sea salt|
|1 tbsp||ground cumin|
|1 tbsp||chilli powder|
|1 tsp||onion granules|
|1 tsp||garlic granules|
|1 tsp||cayenne pepper|
|1 tsp||hot smoked paprika|
Heat, tang and earthiness put the roots of this rub firmly in Mexico. Throw all the ingredients into a bowl and mix well, breaking up any lumps of sugar with the back of a spoon. Use straight away on my pork carnitas, or party-time chicken fajitas, or store in an airtight container for a few months, ready to use when you like. It works great on chicken, fish or beef.
This awesome rub is also what you need for my radonkulous beef ribs, but for that you don’t need as much sweetness so just leave the sugar out, and add 1 tablespoon of freshly ground black pepper into the mix instead.