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.