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Recipe courtesy of Bobby Flay
From: Food Network Magazine

Dry Rub

  • Level: Easy
  • Yield: 1 1/4 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    128
    Total Fat
    6
    Saturated Fat
    1
    Carbohydrates
    22
    Dietary Fiber
    15
    Sugar
    3
    Protein
    6
    Cholesterol
    0
    Sodium
    926
  • Total: 10 min
  • Active: 10 min
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
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Ingredients

1/4 cup paprika

1 cup ancho chile powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon cayenne pepper

2 teaspoons mustard powder

2 teaspoons dried oregano

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Directions

  1. Combine all the ingredients in a medium bowl.
  2. Divide among small spice containers and store for up to 4 months.

Photograph by Ryan Dausch

Categories:

American Gluten Free High Fiber Vegan

Let's Get Cooking!

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