Ingredients

• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 tablespoon + 2 teaspoons coconut sugar (or brown sugar)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon chipotle powder for extra smokiness
• Optional: 1/2 teaspoon cayenne pepper for heat
• Optional: 2 tablespoons avocado oil or grapeseed oil (to turn the rub into a paste)

Instructions

1. Mix: Combine all dry seasonings in a small bowl or a jar with a lid. Shake or whisk until evenly blended. Taste a pinch and adjust salt or sweetness as desired.
2. To use: For a dry rub, sprinkle and rub the seasoning onto your protein so it’s evenly coated. To make a paste that adheres better (recommended for chicken), mix the rub with a bit of avocado or grapeseed oil until it reaches a sandy paste consistency, then rub onto the meat. Cook immediately or refrigerate the seasoned protein for up to 24 hours to deepen flavor. This rub is versatile—try it on chicken, steak, pork, ribs, burgers, fish, or shrimp.

Depending on how much meat you prepare, you may have leftover rub. The recipe scales easily: multiply quantities to make more or divide to make less.

Make a larger batch and store it in an airtight jar or old spice bottle. Kept in a cool, dark place, the rub will stay flavorful for up to six months.

If you need the rub to be certified gluten-free, verify that each spice you use is labeled gluten-free, as cross-contamination can occur in processing.

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