I put this rub on a rack of ribs (about 12 hours before cooking them). Then the next day, I put it on some mahi mahi (about 10 minutes before grilling it). It was good on the ribs, but amazing on the mahi mahi. That was the best piece of fish I've ever cooked.
The rub has just a little bit of a kick (McKenzie said it was spicy, but she still tried it) and has a great sweetness. The rub keeps for about a month and should be good on just about anything.
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 tablespoon dark brown sugar
- 1 tablespoon ground ancho chile
- 1 to 3 teaspoons ground chipotle chile (I used 1)
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
Combine all of the ingredients.
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