Spicy Dry Rub

June 2006
Spicy Dry Rub

by 22 people

add your rating

Add a comment

Massage this rub onto shrimp, chicken or pork a few minutes before grilling. The recipe makes enough for 1 pound of shrimp, 4 chicken breasts, 2 pork tenderloins or 4 pork chops.

Makes: 4 servings

Prep: 10 mins

  • 2 tablespoons smoked sweet paprika
  • 2 teaspoons brown sugar
  • 2 teaspoons coarse salt
  • 2 teaspoons freshly ground pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  1. In a small bowl, stir together the paprika, brown sugar, salt, pepper, thyme and cayenne pepper.
Tip Ready when you are
  • Make a double batch of this rub and store it in a jar for up to six months.