With a perfect balance of spices and just a hint of sweetness, this Spicy Dry Rub brings big, bold flavor to poultry, beef, and especially fish.
This spicy dry rub recipe was originally created for pan-frying fish, but we've tried it on everything from chicken to steak to grilled veggies with great results!
How to Make this Recipe
The hardest part of making the spice rub is gathering all the ingredients!
Once you have everything assembled, simple mix them up.
Store in an air-tight container for up to a year.
One of the secrets to a good spice mix is fresh spices.
You can find a plethora of ground peppers in the Mexican/Hispanic foods aisle of most grocery stores or at your local Hispanic mercado. All of the dried ground peppers used in this recipe are inexpensive, and the recipe makes a lot of dry rub, so it will go a long way.
Another option is to buy the ground peppers at your local herb and spice store, or through a reputable online spice store. (Currently, Savory Spice Shop is our favorite online go-to for fresh spices.)
No problem. If you don't have these specific ground dried Mexican chiles on hand, just substitute equal parts regular chili powder for whatever you're missing. The flavor of the dry rub may be slightly less complex, but delicious just the same.
We use this Spicy Dry Rub to make one of our favorite fish dishes: Spicy Blackened Pan-fried Rockfish!
All-Purpose Spicy Dry Rub
- 5 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 3 teaspoons garlic salt
- 3 teaspoons white granulated sugar
- 2 teaspoons brown sugar
- 1 tablespoon ground pasilla pepper
- 1 tablespoon ground New Mexico chili pepper
- 2 teaspoons ground chipotle pepper
- 2 ½ teaspoons ground ginger
- 1 tablespoon ground mustard powder
- Mix all ingredients.
- Store in an airtight container in a cool, dry place. Mixture is best used within one year.
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