Need a little spice in your life? How about trying some of this …
Smoky Spice Rub
With the true to summer warm weather, our grill seems to be continuously in use cooking everything from the traditional steaks and hamburgers to chicken, fish and just about any veggie. I also can also put down a smoked rack of ribs (recipe to come soon) and let me just add PIZZA to that line up of grilled favs (season your pizza with this spice rub topped with shredded chicken, smothered onions and a bit of BBQ sauce, oh me oh my).
I love to use marinades, sauces and spice rubs to infuse amazing flavor. One of my BBQ’s sidekicks happens to be this Smokey Spice Rub that taste great used with pork or chicken (and pizza!).
The smokey spice rub is a great way to give your slow cooker dish a bit of grillin’ flavor. I have been known to use it smothered all over a pork roast and prepare it to perfection in the slow cooker, which makes an incredible Pulled Pork Sandwich! Nice 🙂
If you enjoy that smokey flavor that you get when you dive into a grilled piece of meat, then you should give this a try. It’s ridiculously simple to make up and you should be able to get at least 2 – 3 uses out of it, just keep it stored in an airtight jar kept in your spice cabinet and you’ll be ready to go with that BBQ.
- 1/4 cup Smoked Paprika
- 1/8 cup Sea Salt
- 1/4 cup Light Brown Sugar
- 2 Tbls Garlic Powder
- 3 Tbls Onion Powder
- 1 Tbls Black Pepper
- 1 Tsp Oregano, can also use same amount of Thyme or Basil if preferred
- 1 - 2 tsp Cayenne Pepper, optional
- Mix all ingredients together and place in a airtight container. Keeps up to 2 months.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.