Eosinophilic Esophagitis Friendly All-Purpose BBQ Rub
Total time5 min
Prep time5 min
Cook time0 min
4.6(3)
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Learn more →Ingredients
8 servings
- ¼ cup packed brown sugar
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper, coarsely ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dry mustard
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, chili powder, dry mustard, and cayenne (if using) in a small bowl and whisk until evenly blended with no visible streaks of any single spice.
- 2
Transfer to an airtight jar or container. The rub is ready to use immediately or store at room temperature for up to 3 months.