This Caribbean-inspired blend favorite is a highly spiced dry rub that’s ideal for chicken and salmon but works with any protein. To impart the greatest flavor, rub it in well and let the food marinate overnight before cooking. Grilling is traditional, but you can use any method you like. Store any extra in the fridge for up to a month.
Ingredients
- 4 tablespoons brown sugar
- 1 tablespoon Purple Garlic Powder
- 1 tablespoon Caramelized Onion Powder
- 2 teaspoons Ground Buffalo Ginger Root
- 1-1/2 teaspoons Marash Red Chili Flakes
- 1 teaspoon freshly ground Vine-Ripened Black Peppercorns
- 1-1/2 teaspoons Heirloom Vietnamese cinnamon
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons dried thyme
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1/2 teaspoon ground cloves
Directions
Place all the ingredients in a large bowl and whisk until thoroughly combined.
Yields about 1/2 cup