Skip to main content
Epicurious
Cookbooks

Smokin' Rub

3.1

(2)

Best with pork, chicken, turkey, rich fish, shellfish

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

2 tablespoons smoked salt
2 tablespoons smoked paprika
1 tablespoon brown sugar, light or dark
2 teaspoons ground chipotle chile
2 teaspoons ground toasted cumin
1 teaspoon ground black pepper

Preparation

  1. Mix everything together. Store in a tightly closed container for up to 1 month.

From Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Text copyright © 2011 by Andrew Schloss and David Joachim; photographs copyright © 2011 by Alison Miksch. Published by Chronicle Books LLC.
TagsPaprikaHerbs & SpicesNut FreeGluten FreeDairy FreeEasyQuickMake AheadCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Cheesy Apple Omelet
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.