Seven-Spice Dry Rub
This mixture keeps well – it can be refrigerated or frozen for up to 6 months – so make extra to have at the ready! For hearty meats like beef or lamb, you might want to add more chili powder and pepper than you would need for chicken.
by Adam Perry Lang | from Daisy May's BBQ | on 09/22/07
Ingredients
- 1/2 cup dark brown sugar
- 1/2 cup sweet paprika
- 1/4 cup kosher salt
- 1/4 cup chili powder
- 1/4 cup dry mustard
- 1 tablespoon freshly ground black pepper
- 2 teaspoons Old Bay Seasoning
- 1/2 teaspoon ground ginger
Makes about 1 3/4 cups
Preparation
In a small bowl, whisk together all of the ingredients.
