Recipe by KENHEN
"This is a dry rub that can be used on all meats, fish and vegetables. It is slightly sweet with a hint of heat."
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ground cayenne pepper
4 1/2 teaspoons
1 1/2 cups
light brown sugar
crushed dried rosemary
I tryed this on salmon. I think it has potential but it is too sweet. I only used 1 cup of brown sugar and it was still too much. I could not taste the spices at all and neither did my friend who does not like spicy foods. Next time, I will add only 1/2 cup of brown sugar.
This was a wonderful rub , perfect for the family!! The only thing I changed was the amount of sugar, I reduced it down to 1/2 cup and added garlic powder to the rub . I made chicken and so I added crushed dry basil and baked it and it was wonderful.
Great for grown-ups. My picky eater kids thought it was "too spicy".
Used this tonight on turkey cutlets. Very very good. Adjusted the recipe slightly using only 1 tbsp of paprika, and only a 1/2 cup of brown sugar as opposed to 1 1/2 cup. Rub was the perfect combination of spicy and sweet; can't wait to try it on some other meats or veggies! Served up with green beans, dinner rolls, and fresh strawberries for dessert. I like my food spicy so the sweet heat was good for me, but DH was gulping down his water. Might reduce the spice a little next time, maybe 3/4 tsp instead of a whole tsp. But as is with the adjustments to the brown sugar and paprika, I liked it just fine!
Agree that there is too much sugar.. I used half, Mace doesn't seem tob e in grocery stores anymore so I used a bit of nutmeg
* Percent Daily Values are based on a 2,000 calorie diet.
Dry Rub for All Occasions
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 2
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