Hawaiian Dry Rub Recipe
Ready to elevate your BBQ experience with the fresh island flavors? Make this easy yet versatile Hawaiian dry rub with available ingredients. Enjoy!
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Ingredients
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cumin Powder
- 2 Tablespoons Smoked Paprika
- 1 Tablespoon Kosher Salt
- 3 Tablespoons Brown Sugar
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Tablespoons Soy Sauce Powder
Instructions
- Take a dry glass jar. Measure and mix brown sugar and paprika very well.
- Next add all the remaining ingredients one by one. Shake the jar until all the spices are well mixed. Even out lumps if any.
- Spread generously on your favorite cut of meat, fish, wings, or veggies. Enjoy palpable flavors.
Notes
Always use dry spoons, hands, fork, and bowl. Any hint of moisture will spoil the texture and longevity of the dry rub.
Feel free to double or triple the measurements if you want to make it ahead.
Store the dry rub in an airtight glass jar with a label containing the date. It will remain usable for up to 2 months.
You may notice clumps when reusing. Don’t worry about that. Brown sugar releases some moisture with time, but it does not affect the flavors of the dry rub.
Use a blender to mix the spices if you face any difficulty mixing them otherwise.
Use orange or lemon zest as an alternative to soy sauce powder. But the taste will be slightly different.
Brush the pork ribs with vinegar before applying the rub. It will help the rub to penetrate well into the meat.
Nutrition
Calories: 125kcal