Chili Wet Rub

Chili Wet Rub
Claire Cohen
Ratings (5)
  • 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
(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.