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Homemade Hot & Spicy Dry Rub

Even though it's the end of January and far from BBQ season (well, for me anyway)...this homemade dry rub will be sure to spice up any tired old winter meat dish...and if you are a die hard grill master, out there donning icicles on your nose hairs, this rub will kick 'er up a notch too!

This looks like an overwhelming amount of spices for this dry rub (17 spices...okay, 16 plus white sugar...but sugar was considered a spice in the 16th. century...I Googled it!), but believe me, it's worth every little baggy and twist tie at the Bulk Barn! Instead of tediously typing out every spice here, I will list them in the recipe summary at the bottom of the page...I'm tired tonight! :)

First, you will need a very large, comes the tricky part...dump all of the spices into the bowl...

...and whisk together,

...until fully combined and no lumps remain.

Fill mason jars or airtight containers with dry rub and store in a cool dry place...and just like that, homemade dry rub for all of your carnivorous needs!

I like to add this 17 spice concoction to homemade hamburger patties, meatloaf, burrito filling and a rub for poultry, beef, pork and wild game meats.

Since, this recipe makes a lot (about 5, 500 ml. jars) I like to use some as gifts...makes an excellent Father's Day present...unless, your Father is a vegetarian, then you are on your own there! Haha!

Homemade Hot & Spicy Dry Rub

1-1/2 cups of paprika

1/2 cup of smoked paprika

1/2 cup of hot paprika

3/4 cup of chipotle powder

3/4 cup of chili powder

3/4 cup of sea salt

3/4 cup of ground coriander

3/4 cup of garlic powder

3/4 cup of white sugar

3/4 cup of curry powder

1/2 cup of dry mustard

1/4 cup of hot mustard

1/4 cup of ground black pepper

1/4 cup of ground cumin

1/4 cup of basil

1/4 cup of thyme

1/4 cup of cayenne pepper

1. In a very large bowl, add all of the spices and whisk until thoroughly combined.

2. Spoon into mason jars or airtight containers and store in a cool, dry place.

Recipe can be easily be cut in half.

* If you don't want as much heat, omit the hot paprika (increase the regular paprika to 2 cups instead of 1-1/2 cups), hot mustard (increase the dry mustard to 3/4 cup instead of 1/2 cup) and and decrease the amount of cayenne pepper to 2 tbsp.'s from a 1/4 cup.

Makes 5 - 500 ml. jars

* I found all of these spices at the "Bulk Barn"

* adapted from Ted Reader's "Bone Dust" recipe


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