The “sweet” to this pair is really what makes the rub stand out from others. Granulated Honey helps to form a “crust” on the meat to seal in the juices. The Chipotle powder gives it just enough heat to be pleasant. Smoky, warm heat is Chipotle!
Not all rubs and spice blends have to have lots of ingredients. Sometimes, especially in this case, simpler is better. This blend is so perfect with one another it doesn’t need anything else!If you’re not familiar with a dry rub it’s a seasoning blend of dry spices and most often 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 contains tremendous flavor. If you have ever tasted great barbecue, it is most likely that a dry rub was used. Dry rubs give meats (beef, chicken, fish or pork) a memorable flavor.We use as little salt as possible in our spice blends and dry rubs and instead prefer using other ingredients in higher amounts for the best flavor possible. We use salt to enhance the flavors of the other spices and herbs not to be the dominant flavor characteristic of the blend.
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 we like to let the chicken or pork “marinate in the seasoning” 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. 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.