Dry rub for barbequed chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Paprika |
| ¼ | cup | Brown sugar |
| ⅛ | cup | Salt |
| ⅛ | cup | Garlic powder |
| ⅛ | cup | Dried chipotles peppers ground |
| 1 | tablespoon | Celery salt |
| 1 | tablespoon | Onion powder |
| 1 | tablespoon | Pepper, black, fresh ground |
| 1 | tablespoon | Chimayo red chile, ground |
Directions
Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section of larger grocery stores. Same with the Red pepper, use cayenne instead.