Edwin’s Rib Rub
A rub that works on ribs, roasts, steaks, chicken, bacon-wrapped cheese filled jalapeños, or, mixed with some ketchup, and Worcestershire, as a slop or, with some more brown sugar, cooked to a low boil, as a glaze.
Servings: 4
Equipment
- Air-tight container
Ingredients
- 4 tbsp ancho chile powder
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tbsp dry mustard powder
- 2 tbsp Spanish paprika
- 5 tbsp ground black pepper
- 2 tbsp koshering salt
- 1 tbsp childe de arbol powder Can substitute cayenne pepper
- 1 tbsp dried oregano Preferably Mexican
- 4 tbsp garlic powder
- 4 tbsp onion powder
- 2 cups light brown sugar
Instructions
- Mix all ingredients.Stores in an air-tight container for weeks to months.
