Recipe Ms. Mofet's Dry Rub

[msmofet]

Ms. Mofet's Dry Rub

All ingredients can be adjusted +/- to personal preference

2/3 cup Brown sugar and/or Turbinado sugar
2 tsp. All-purpose seasoning (of your choice, I use my own house blend)
2 tsp. Cocoa powder
2 tsp. Powdered molasses
2 tsp. Powdered maple
2 tsp. Powdered honey
2 tsp. Smoked salt
2 tsp. Espresso Instant coffee powder (I use Medaglia D'oro)
1 tsp. Ground Pepper (or McCormick Gourmet Global Selects Oak Wood Smoked Pepper)
1 tsp. Dry mustard
1 tsp. Smoked Paprika
1 tsp. Oregano
1/2 tsp. Tomato powder (if available)
1/2 tsp. Cumin
1/2 tsp. Bacon salt (if available)
1/2 tsp. Dry (Hickory) Smoke Powder (if available)
1/2 tsp. dried minced garlic
1/2 tsp. dried minced onion

Adjust below ingredients to your personal heat preferences:

1/2 tsp. Cayenne
1/2 tsp. Ground Red Pepper Flakes
1/2 tsp. Chili powder
1/2 tsp. Chipotle chili powder
1/2 tsp. Ancho chili powder
1/2 tsp. Frank's hot sauce powder
Other chili powders can be added or substituted
I sometimes add Ghost Pepper powder

Place all ingredients in food processor and process well till combined and any lumps are powdered.

Use on ribs, poultry, pork or any other food that you want to have a sweet, spicy & smoky flavor.

Rub food with mixture and place in a zip top bag, seal top and place in container in case of leaks.
Refrigerate several hours or overnight.
Also, can be added to BBQ Baked Beans.

Note: Can add dry vinegar powder to taste if desired for a slight acidic addition.

 

[Barriehie]

Good choice! (I use Medaglia D'oro)