Not all rubs and spice blends have lots of ingredients. Sometimes, especially in this case, simpler is better. This blend is so well balanced it doesn’t need anything else! A dry rub is a seasoning blend of dry spices and salt. The seasoning is applied to the meat and then rubbed evenly on all sides before cooking; this helps to form a tasty crust that seals in precious juices. Sweet Heat has a smooth sweetness from the granulated honey and a touch of bite from the chipotle. The Italian seasoning aspect is surprisingly mild and simply joins the flavors together with a pop of herb.
Rub liberally on all sides of your chicken, fish or pork. We recommend starting out with 1 tablespoon of rub per pound of meat (for fish use half that amount). Because of the salt in this blend there is no need to use any kind of brine or marinade. Once the rub is applied let the chicken or pork “marinate in the seasoning”, preferably in the fridge. Once the rub has worked its way into the meat, it will look wet and tacky. Be sure to touch up any spots where the rub didn’t take during seasoning prior to cooking. And for best results apply the rub to your chicken or pork at least 2 hours in advance of hitting the grill, oven, or smoker. For fish or seafood only let the seasoning sit for about 30 minutes before cooking.
Hand blended from granulated honey, sea salt, onion, paprika, chipotle powder, and Italian seasoning.