Hot Honey Rub
Ingredients:
2 tablespoons dark brown sugar
2 tablespoons honey granules
2 teaspoons chipotle chili powder (or sub with cayenne or ancho chili powder)
1 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin powder
1/8 teaspoon powdered cloves
Morton kosher salt (use 1/2 teaspoon per pound of meat, or adjust to taste)
Instructions:
Mix the rub: In a small bowl, combine all ingredients except the salt. Stir until thoroughly blended.
Store or use: Use immediately or store in an airtight container in a cool, dry place for up to 1 year. Be sure to label and date the container.
How to use: Sprinkle 1 tablespoon of the rub per pound of meat. Add salt separately—1 teaspoon coarse salt or 1/2 teaspoon Morton kosher salt per pound unless you're brining the meat.
Notes:
This rub is salt-free by design, so you can control salt or brine your protein separately.
Use on wings, pork ribs, steak, seafood, or roasted veggies.
For smoky flavor, substitute smoked paprika.
Make it citrusy with dried lemon or orange zest, or herbal by adding thyme or rosemary.
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