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Prairie Rub
| From Food Network Kitchens Get Grilling, Meredith, 2005 |
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3 tablespoons firmly packed light brown sugar
3 tablespoons dried Italian seasoning
2 tablespoons English-style dry mustard
2 tablespoons granulated garlic
2 tablespoons sweet paprika
1 tablespoon ground ginger
1 tablespoon minced dried orange peel
2 teaspoons kosher salt
1 teaspoon pumpkin pie spice
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Mix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.
Know-How: Our testers used dried orange peel, but you can use fresh grated orange zest-it will just shorten the shelf life of the rub.
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