Chili Wet Rub

Chili Wet Rub
Claire Cohen
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1/2 cup (3 servings)
Ratings (4)

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.

What You'll Need

  • 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)

How 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.
Nutritional Guidelines (per serving)
Calories 48
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 4,963 mg
Carbohydrates 10 g
Dietary Fiber 5 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)