Here at the Blanc house, we love to grill. We’re also trying to cut out sugar from our diet. Alas, brown sugar is one of the key ingredients in a good BBQ dry rub. So I made my own that is sugar free, and I think it turned out excellent.
But! Before I get ahead of myself… I’d first like to insert a few thousand words about traveling and discovering my inner chef. Then, I’d like to say something about the history of this recipe and how it has brought my family together in ways we never thought possible.
Sadly, I didn’t capture any photos of the food itself after being cooked. But I do have this neat iPhone photo of the spice jar I bought at Target filled with the spices.
Okay. All joking aside, here’s the recipe. Enjoy!
The Recipe:
- 2.5 Tablespoons Paprika
- 1.5 Tablespoons Chili Powder
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Oregano
- 1.5 Tablespoons Rosemary
- 5 teaspoons Mustard Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Nutmeg
- 1 teaspoon Celery Salt
- 2 teaspoons Ground Pepper
- 2/3 teaspoon Cayenne Pepper
Directions: Put all the ingredients into a jar or whatever, mix them up, and use liberally as a dry rub or marinade before and during cooking. Goes great with chicken, beef, and pork.