|Nutritional Guidelines (per serving)|
|Servings: 1/2 cup (3 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 5g||17%|
|*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.|
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)
Mix all ingredients together and store in the refrigerator in an airtight container for up to two weeks.
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.