This is my super secret dry rub recipe. I have allergies to bell pepper. I know weird right? I can have any pepper, but bell peppers. Early on I realized that if a package ingredients list said “spices” it most likely had bell pepper in it. For some reason that is a filler ingredient. I had to learn how to make my own spice mixes.
The other benefit to making your own spice mix is to make sure that your food doesn’t have any nasty chemicals like MSG or preservatives in it. This is so easy and it tastes great. I use this as my main rub for smoking meats like ribs, chicken and pulled pork. It’s great on hash browns, popcorn, fries, home made pork rinds, steaks etc. You name it this seasoning will work. This rub will be featured in many upcoming recipes.
- 1 cup of sea salt
- 1 cup coarse black pepper
- 1 cup granulated onion powder
- 1 cup granulated garlic powder
- 1 1/2 cups paprika
- 1 cup chili powder
- 1/2 cup cumin
- 4 tablespoons basil
- 4 tablespoons oregano
- 1/4 cup dry mustard
- 4 tablespoons allspice
- 2 1/2 – 3 cups brown sugar
Mix thoroughly. I like to use old spice containers to store it. They are nice because of the big holes to help sift it onto your food at the right consistency. They also make great gifts.