The simplest way to add flavor and character to your dish is a blackening spice mix or “rub.” Whether you sprinkle in a soup, rub on meat, or mix into a marinade, a good rub can take your dish from good to amazing.
The biggest myth about a spice mix is that you can only rub it on meat. However, with the proper balance of flavor, your mix can be used on almost anything savory. Stews, soups, vegetables, and BBQ – all love a good helping of spice.
The first thing you will notice is that there is no salt or sugar in my mix. These are flavors that I add to the individual dish I am preparing. I might add maple sugar to my chicken rub or mustard powder to my ribs.
I encourage you to switch to granulated onion and granulated garlic. You will immediately notice the difference in everything.
Before you start, ask yourself “how do I plan on using this rub?” The ingredients you choose should complement your intended use. For example: For a BBQ rub, I would use smoked paprika. For a universal rub, I would use regular paprika. For a Latin flavor you can always add additional flavors such as cumin, thyme, and oregano.
It’s easy to sprinkle over a dish but applying a rub takes a little more effort.
To apply a rub:
- Pat your meat dry with a paper towel.
- Sprinkle the dry rub onto the meat.
- Using your hands, rub the spices onto the meat.
Ingredients
- 1/2 c Smoked Paprika
- 1/4 c Granulated Garlic (Not GarlicPowder)
- 1/4 c Granulated Onion (Not Onion Powder)
- 2 T Black Pepper
- 2 T California Chili Pepper
- 2 T Cayenne Pepper
- 2 T Ancho Chili Pepper
- 2 T Chipotle Chili Pepper
- 2 T Chili Powder
Substitutions
- Substitute 1 tablespoon molasses for brown sugar
- Substitute Lakanto Golden Monk Fruit sweetener for brown sugar and molasses
- Use decaf coffee
- Substitute apple cider vinegar for white vinegar and apples
- Add or Reduce blackening spice to suit your taste