We’ve used this rub for pork and beef. It works great for either. I haven’t tried it on chicken yet but I don’t see why it wouldn’t work. Just make sure you don’t put as much on. It’s a strong flavor and would probably over power chicken quite easily.
When you use a rub make sure you cover the meat entirely. How thick you coat the meat is up to your personal taste and what you will be using it for. If it’s a brisket or roast you’ll be shredding up for sandwiches then a thicker coat is a good idea so the flavor gets through out the meat when you shred.
This rub is a little spicy but it’s not too bad. I don’t like spicy foods and I still enjoy it. I generally quadruple or more this recipe and store it in a sealed container so it’s ready at any time.
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- ½ tsp ginger
- ½ tsp crushed peppers
- ½ tsp chili powder
- 1 tsp white pepper
- Combine all ingredients in a spice grinder or food processor and blend.
I like the crushed red pepper in the rub. That paired with the chili powder gives it a nice little kick. I\’ll be sure to make a a double batch to have some on hand.
This rub was just awesome. Tried it on Lamb and was just delicious. Thanks for this get recipe
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Thanks for the feedback. I’ve never had lamb.
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