Paprika-Ancho Spice Rub

recipe
"The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat," says Brian Perrone. He rubs this smoky-sweet spice blend, a variation on the one he uses at Slows, on baby back pork ribs and brined chicken before loading them into the smoker.

Yield:

Makes 1 cup

Recipe from

Food & Wine

Recipe Time

Total: 5 Minutes

Ingredients

1/3 cup light brown sugar
1/4 cup sweet paprika
2 tablespoons kosher salt
1 teaspoon plus 1 teaspoon ancho chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon

Preparation

In a bowl, stir the ingredients together.

Note:

Brian Perrone,

June 2012
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