| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- 3 tablespoons ancho chile powder
- 3 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons kosher salt
- 1 tablespoon cayenne pepper
- 1 tablespoon freshly ground black pepper
Instructions
- Add the ancho chile powder, cumin, coriander, garlic powder, onion powder, salt, cayenne and black pepper to a medium bowl and slowly whisk until thoroughly combined. Scoop the blended mixture into a jar and top with a tight-fitting lid. The spice rub will keep at room temperature in a dark place (like your cabinet) for up to 1 year.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 155 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 11 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 374 mg |
| Serving Size | 1 of 2 servings |
| Calories | 155 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 11 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 374 mg |
Reviews
My son and I watched the show just before Christmas, and decided to give his teachers and favorite neighbors the spice rub as gifts. He told me the other day, that one of his teachers wife needed some more since they put it on all the meat they cook. BAM!! score one for the student!! Getting ready to make another batch. Thank you from North Carolina – BBQ capitol.