Sizzling Rub
Be the first to rate it
A hot dry rub of smoke-dried habanero powder, cumin, garlic, onion, salt and pepper. Rub it on meat, let it sit, then cook, and keep the rest in a sealed jar.
Ingredients
- 2 to 3 tablespoons powdered smoke-dried habaneros
- 1 teaspoon cumin
- 1 tablespoon powdered garlic
- 1 teaspoon powdered onion
- 1 teaspoon salt
- 1 teaspoon black pepper
Equipment
- mixing bowl
- airtight jar
Directions
- Put all six ingredients in a small bowl.
- Stir until well combined, with no clumps.
- Pour into a clean jar, zip-top bag, or vacuum-seal bag.
- Close tightly and keep in a cool, dry place.
Notes
About 1 to 2 teaspoons per pound of meat. Pat food dry first; let rubbed meat sit 15 to 30 minutes before cooking. Airtight, cool, dry, out of direct light; best about 6 months. Refrigerate cooked leftovers within 2 hours; use within 3 to 4 days. Note: extremely hot (mostly habanero powder); gloves and care with airborne powder are wise.
Nutrition
Serving: 4g | Calories: 9kcal | Carbohydrates: 1.7g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 263mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 9 servings; powdered smoke-dried habaneros counted as cayenne, powdered garlic counted as garlic powder. Brands and portions vary, so use it only as an approximation.
