Smokey Spice Rub (Edit recipe)

This is a spice blend I came up with many years ago while trying to create a marinade/rub for meats we wanted to grill and then use on top of salads. We use it as a dry rub on steaks, pork, chicken and even on shrimp but also use it as a marinade mixed with oil and some kind of vinegar or citrus juice. It’s the base I use on many of my recipes and gives that tasty kick of subtle heat and smokey flavor. Super easy to put together and I make it in bulk! This recipe makes 144 1/4 tsp servings!

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	46 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 144

Ingredients

1/4 cup Classic Steak Seasoning
1/4 cup Ground Cumin, ground
1/4 cup Chili Powder
1/4 tsp Chipotle Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a small bowl then stir to combine.
Store in an airtight container.

Notes

If we use it as a marinade we’ve found that we like to let the meat sit in it overnight. It gives it the deepest flavor!! If you use it on shrimp, it really only needs to be tossed around and then left alone for about 20 minutes.