Photo: Mike Kenneally
Spicy Smoking Rub
8 ingredients
2 min
10
openrecipes
I use this blend for everything from baby back ribs, beef ribs, and pork butts. It’s great on basically, any beef or pork we are throwing on the smoker that we want to have a little zing. I have even used it on venison roasts with excellent results. The intense heat comes out more in the beef ribs versus the pork, which I find to be counter intuitive, but it is how it is.
Estimated Nutrition (whole recipe, rough)
70
Calories
1g
Protein
1g
Fat
17g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tablespoons Salt
- 1 Tablespoon Garlic Powder
- 2 teaspoons Cayenne Pepper
- 1 teaspoon Black Pepper
- 2 teaspoons Paprika
- ¼ cups Packed Light Brown Sugar
- 2 teaspoons Ground Mustard Powder
- 1 Tablespoon Red Pepper Flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes