Basrub
Lovely rub for chicken and pork
Ingredients
Instructions
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Mix everything well. Keeps for at least 3 months in an airtight jar, stored somewhere dry and dark.
Notes
Tips: Mix the spices well and taste. A good dry rub balances salt, sweet, sour and heat. Let it sit on the meat for at least 1 hour, preferably overnight.
Storage: The dry rub keeps for up to 6 months in an airtight container. Make a double batch and keep it on hand.
Variations: Adjust the amount of chili to taste. Add cocoa powder for a more complex, darker flavor.
Nutrition per serving
- Calories
- 31 kcal
- Carbohydrates
- 7 g
- Protein
- 1 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Polyunsaturated fat
- 0 g
- Monounsaturated fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2,330 mg
- Potassium
- 112 mg
- Fiber
- 2 g
- Sugar
- 4 g
Nutrition values are estimates.