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Kitchen Trials

Buffalo Spice Rub

By 12 Comments

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!

buffalo dry rub
buffalo dry rub

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!

Buffalo Spice Rub

Buffalo Spice Rub

Yield: 1 cup dry seasoning
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 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

Instructions

  1. Mix all ingredients together.
  3. Store in an airtight container in a cool, dry place.

Notes

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!!)

© Katrina

Reader Interactions

Comments

  1. Dallin willis

    I am also a huge fan of BW's dry buffalo rub have been looking around and trying without success to duplicate it just made this and am amazed at how similar they are used the cayenne for the taste but used more brown sugar cause I love sweet wings. Will use this website more often. Thanks for posting this.
    Reply

  2. garrett

    This is amazingly identical to K-John's recipe that has been posted over at Food.com since 2013. Shame it took you that long to perfect it yourself when you could have just copied it exactly from there.
    Reply

    • Katrina

      Garrett, you are ABSOLUTELY right! I googled "K-John food.com" and when it came up it was purple (which made my heart sink). As a blogger, it sucks when someone uses your recipe and doesn't credit you, so I felt like a total ass-hat when I realized that my this was one of the many I originally found, tried, and obviously preferred. My biggest problem is that I scribble recipes down on post-it notes, then mark them up, then write them up. I obviously found this one and changed nothing except the brown sugar, most likely because I didn't have dark brown in the house, then put the scrap in my folder until I went to write the post. I totally screwed up on this. Full credit has been added to the recipe print-out, and a direct link to his chicken wings has been added in the post!
      Reply

  3. Stannon Banks

    I'm new to the BWW Buffalo dry rub (have enjoyed most of their dry rubs and sauces, though). One thing that will change this and make a bit more authentic-tasting: powdered butter. There are plenty of brands out there, can usually be found on spice aisle.
    Reply

  4. the x planet

    Your style is so unique compared to other folks I've read stuff from. I appreciate you for posting when you have the opportunity, Guess I will just bookmark this web site.
    Reply

  5. 2 dollar Bill

    I like this idea. I also saw powdered buttermilk at the bulk food store the other day and was thinking it might be a good addition here.
    Reply

  7. Do

    Others have suggested powdered butter. I wonder what would happen I'd a tsp of Flagship was added. I'll have to try it.
    Reply

  8. Don

    Please excuse autocorrect! What if I added one teaspoon of Flavacol (a popcorn seasoning) to the recipe? I'll try it.
    Reply

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