Prairie Rub
- Level: Easy
- Yield: about 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 192
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 22
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 129
- Total: 10 min
- Prep: 10 min
Ingredients
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
Directions
- 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.
Cook’s Note
Our testers used dried orange peel, but you can use fresh grated orange zest--it will just shorten the shelf life of the rub.