Creating your own spice rub to flavor your meat is a great way to infuse a lot of pizazz without a lot of calories!
This spice rub was inspired by a recipe I found in Bobby Flay‘s cookbook from Mesa Grill. It’s an excellent restaurant and known for it’s Southwestern flavors — just the way I like my food — spicy and delicious! It is excellent in Vegetarian Chili, Chicken Chili, and an awesome addition to Buttermilk Grilled Chicken
This recipe makes approximately 2 Cups and you can adjust it to suit your taste.
- approximately 2-3 T each - adjust to your own taste
- ground cinnamon
- ancho chile powder
- pasilla chile powder
- ground cumin
- ground coriander
- ground ginger
- garlic powder
- onion powder
- celtic salt
- ground black pepper
- 1 T each
- ground cloves
- ground fennel seeds
- ground allspice
- combine all the ingredients
- store in an airtight container for up to 6 months
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