Hang Fire almost all-purpose rub

Hang Fire almost all-purpose rub

By
From
The Hang Fire Cookbook

We use this rub a lot at our smokehouse, having tinkered with it almost constantly since we started Hang Fire. But we’re pretty settled on this version now. We like it on ribs, pork shoulders, chicken or as a seasoning for meatballs and pretty much on almost anything.

Ingredients

Quantity Ingredient
4 tablespoons fine sea salt
4 tablespoonss paprika
3 tablespoons soft light brown sugar
3 tablespoons garlic granules
2 tablespoonss onion powder
2 tablespoons coarsely ground black pepper
2 tablespoons chipotle chilli powder
1 tablespoon celery salt
2 tablespoons ground allspice
2 tablespoons toasted cumin seeds, ground
2 tablespoons toasted fennel seeds, ground

Method

  1. In a bowl, mix all the ingredients well. Optionally, put through a blender for an extra fine powder. Transfer the rub to a jar, or shaker if using immediately.
Tags:
barbecue
BBQ
Southern
America
Deep South
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again