Total:
5 min
Active:
5 min
Yield:
1/4 cup
Level:
Easy

Ingredients

Directions

Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

IDEAS YOU'LL LOVE

Dry Rub Baby Back Ribs

Recipe courtesy of Jamie Deen

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

Fish Tacos

Recipe courtesy of Lisa Ortega

Fish Tacos

Recipe courtesy of Anne Burrell

Pork Tenderloin with Seasoned Rub

Recipe courtesy of Ellie Krieger

Fried Red Fish

Recipe courtesy of Guy Fieri

Mexican Fish Stew

Recipe courtesy of Food Network Kitchen

Fish and Chips

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking