The ingredients are carefully chosen for this rub. Let’s start with the foundation: salt, sugar, paprika. It is not so pivotal that there is salt in a blend but rather HOW MUCH salt. The hint of salt in this rub is just that, hint, and the salt is a smoked applewood salt, which needs just a little to go a long way. This adds just the right amount of salt to compliment the other ingredients but also brings to the table (or grill) a lovely element of smokiness. The sugar in this rub is also carefully chosen, you will find no plain jane white or brown sugar but rather granulated honey. The honey helps to create a crust on the meat, sealing in the juices. And finally we have paprika, which if you’ve shopped with us before, you know this is my favorite spice. The sweet California Paprika in this blend ties the sweet and salt together without competing for the spotlight. The exotic taste comes from the chipotle which compliments the smoked salt but gives the blend a little kick of heat as well. The result is a well rounded smoky rub with some bite (but not too much!).
The flavor profile of this blend is just the right amount of sweetness with a delightful balance of heat from the chipotle and the black pepper. The heat is not overpowering at all, just enough so that you know it is there.
As a rule of thumb you should use about 1 tablespoon of dry rub per pound of chicken or pork, for fish start with about ½ that much. I always recommend using a bit less the first time your experimenting with any new rub as you can always add more!
This rub works well on both chicken and pork. Season and then let it sit in the refrigerator for 8-24 hours to allow the seasoning to work its way into the meat before smoking or grilling. For fish the seasoning should only be on a minimum of 30 minutes and a maximum of 2 hours.
Hand blended from granulated honey, smoked apple wood sea salt, paprika, garlic, onion, chipotle powder, black pepper and chipotle flakes.