Smokin’ Summer Spice Dry Rub A versatile summer spice rub recipe to season anything on the grill or in the backyard smoker. For ribs, chicken, burgers, pulled pork, brisket...anything!
Course
Barbecue and Grilling
Cuisine
North American
Prep Time10minutes
Servings100Servings
Calories8kcal
AuthorBarry C. Parsons
Ingredients
3tbsppaprika
2tbspsmoked paprika
2tbspchili powder
3tbspkosher salt
1tbsppowdered ginger
1tbspchipotle powder
6tbspbrown sugar
1tbspblack pepper
1tbspground nutmeg
1tbspground oregano
1tbspground thyme
1tbspground coriander
2tbspdry mustard powder
2tbspgarlic powder
3tbsponion powder
1tspground cumin
1tspcinnamon
Instructions
Mix together well and store any unused dry rub in an airtight container in a cool place. I like to mix it together by pulsing it together in the food processor. This ensures it is very well blended and also breaks up any lumps in the brown sugar.
Recipe Notes
Spicy Tomato Compote
4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
3 tbsp balsamic vinegar
1/2 tsp crushed chili sauce or ¼ tsp chili flakes
salt and pepper to season
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.