Chili Wet Rub

Chili Wet Rub
Claire Cohen
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1/2 cup (3 servings)
Nutritional Guidelines (per serving)
48 Calories
2g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 1/2 cup (3 servings)
Amount per serving
Calories 48
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 4963mg 216%
Total Carbohydrate 10g 3%
Dietary Fiber 5g 17%
Protein 2g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spicy wet rub can be toned down by using a mild chili powder. Of course, the opposite is true for those who love barbecue with heat. Simply increase the amount of cayenne and opt for regular or spicy chili powder.


  • 1/4 cup/60 mL chili powder
  • 2 tablespoons/30 mL salt (sea)
  • 2 tablespoons/30 mL lemon (juice of)
  • 1 tablespoon/15 mL garlic powder
  • 1 teaspoon/5 mL cayenne
  • 1 teaspoon/5 mL pepper (coarse, ground)

Steps to Make It

  1. Mix all ingredients together and store in the refrigerator in an airtight container for up to two weeks.

  2. If using right away, apply the mixture to all surfaces of the meat, let stand for at least 20 minutes and place meat onto grill or smoker.