This is my personal “I put that s*%& on everything”. Because seriously, I put this on EVERYTHING! It started out because I love the Buffalo rub at Buffalo Wild Wings, but I can’t buy it in Canada, and I don’t want to have to shell out money every time I feel like it. This isn’t quite the same, but it is close, and being completely honest, I like it more. It’s sweeter, and not quite as spicy (just kick up the cayenne pepper if you want to do that).
I kept meaning to do a recipe post with the rub, some chicken bites, grilled wings, pork tenderloin… any of the multitude of things that I use it on. But I’m weak, and when the dinners using the rub are done, I’m halfway done my plate before I realize that I didn’t take pictures. Sorry.
I’ve had this written down, scribbled, crossed out, and adjusted, on a scrap of paper in my kitchen for almost a year. Hidden behind the mixer so that I wouldn’t lose it. The paper is covered in stains, crumbled beyond belief, and two nights ago I nearly ripped it in half making another batch. It was time to get it on the blog, all by itself, before I lost it.
Now, I’ve been using this as a post-cooking toss mostly (on the chicken), but it worked great as a rub on the pork before cooking on the grill. Enjoy it. Share it with everyone you know, because it just isn’t fair to deny people this goodness (it is SO good).
And on a day where my backyard is once again covered in snow (it is April 23, WTF!)… thank goodness BBQ season is just about here!
EDIT: As pointed out by Garrett below (I really do appreciate it if someone notices this, I always try to give credit, but I missed this one – no more writing down on post-it notes). The true genius behind this is K-John, and you can get his original recipe, along with instructions for chicken wings, here!
- ½ cup brown sugar
- 1 tbsp chili powder
- 1 tbsp sweet, smoked paprika
- 1 tbsp cumin
- 1 tsp cayenne (more if you want it really spicy)
- 2 tbsp garlic powder
- 1 tbsp ground mustard
- 2 tbsp kosher salt
- 1 tbsp black pepper
- Mix all ingredients together.
- Store in an airtight container in a cool, dry place.
Full credit goes to K-John at food.com for this recipe that I BARELY adapted (sorry it took so long for me to realise this!!)