Spicy Sweet Dry Rub for Grilling

by Jean
(Tulsa, OK)

My favorite is to use this on chicken but it is also great for ribs or any meat that you will be grilling. Works great on an outdoor grill but can also be used with a grill pan indoors.

¾ cup loose brown sugars (do not pack it into the measuring cup, put it in loosely)
3 tablespoons seasoned salt (also known as season all) Lawry’s is the best known brand but any will do.
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 teaspoon nutmeg
1/3 teaspoon cinnamon

Mix all ingredients together with a fork (or I use my hands) making sure to get rid of any lumps of brown sugar. Coat each piece of meat well and pat the dry rub into the meat. Put meat in refrigerator to absorb all that great flavor for at least one hour, up to 8 hours. Grill and enjoy.

This quantity will cover 6 to 7 large boneless, skinless chicken breasts. Double or triple recipe as needed. I make a double batch at a time and save ½ of it aside in a Ziploc bag and then I am ready to go next time I grill.

Variations:
If you like spicier and less sweet - decrease the amount of brown sugar.
Quick and easy version - If you don’t have all these spices or don’t want to mess with it all use just brown sugar and the season all. But think about throwing in the cinnamon and/or nutmeg those are the “secret ingredients that make this so yummy.

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