Please note that this recipe is not AIP/Paleo.
I developed this recipe a few months ago but never got around to shooting it. It turned out to be the most popular way to prepare meat during my third trimester and in the weeks after the baby was born. It was so easy and delicious that we ended up having it at least once a week.
My mom was here helping with the baby and she made a triple batch before she left. With a newborn, it was so nice to have something to make dinnertime a little bit easier. It tastes good on just about everything. Seriously, we tried it on chicken, pork, beef, shrimp and even portobello mushrooms. And if you make a big batch of it ahead of time, there’s no thought involved. Just slather it on the meat and grill!
My husband calls this rub the ‘dirty pig’ rub. Dirty comes from the fact that the rub is dark. It contains dark sugar, chili powder and coffee all of which get darker when you add the oil and even darker when it’s grilled. I originally wanted a rub for pork so we ate a lot of pork before trying it out on other meats. Pork tenderloin is still our most favorite way to enjoy this rub and the one he associates it with hence the name pig. It makes me laugh thinking this could easily been nicknamed ‘dirty chicken’ or ‘dirty cow’ if I had used it on another type of meat during the recipe testing stage.
Sugar and Spice Rub
Ingredients
- 1 1/2 tablespoons Chili Powder
- 3 tablespoons Brown Sugar
- 2 tablespoons Salt
- 1 tablespoons Ground Black Pepper
- 1 1/2 tablespoons Instant Coffee
- 1 tablespoon Ground Cumin
- 1/2 tablespoon Garlic Powder
- 1/2 tablespoon Onion Powder
- 1/2 cup Extra Virgin Olive Oil
Instructions
- Add everything but the oil into a small bowl.
- Stir to combine then set aside until ready to cook.
- When you are ready to cook, add the rub mixture to the oil.
- Massage the rub into the meat and then grill.
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