The Ultimate Dry Spice Rub

dial the cayenne up or down depending on your spice tolerance

dial the cayenne up or down depending on your spice tolerance

One side effect of being a cook -you develop a healthy mistrust of all things processed.

Take the spice mixes in the store for instance. That stuff gives me the heebie-jeebies.

For starters, I don’t know how long it’s sat there but I’m guessing it’s not all that fresh. Secondly, what kind of things are they sneaking in to make it extra, chemically delicious? MSG? No thanks.

So now I make my own and I always have a container of this handy.

It goes great with ribs, tenderloins, chicken, burgers or roasted potatoes and/or cauliflower.

Dry Spice Rub (makes about a cup)

  • 2 tbsps cumin
  • 2 tbsps oregano
  • 2 tbsps paprika
  • 1/2 tbsp sea salt
  • 1 tbsp black pepper
  • 1/2 tsp cayenne
  • 1 tsp cinnamon
  1. Mix together. Store in a sealed container somewhere dark and cool.

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