| Recipe: |
When we were in Phoenix I ALWAYS had a jar of smokehouse rub in the spice cabinet for... kale chips, popcorn, sweet potato fries, etc... I miss it dreadfully! It's sold in bulk, so I can't just go on Amazon & order it. However, once when it was out of stock for awhile and finally came back, I took a photo of the ingredients - the list is at the bottom.
This is my first attempt at reproducing it. I didn't have all the ingredients, and it doesn't taste like the original, but it'll do until I get back this winter and pack a big ziplock for the trip back to KC!
Makes a little less than a cup.
50 g dark brown sugar
25 g table salt
6 g garlic powder
11 g dehydrated onion flakes, mortar & pestled til the pieces were about 1mm & smaller
6 g smoked paprika
6 g chili powder
2 g gochugaru (Korean chili flakes... 'cause I had them)
1/4 t fine black pepper
16 drops (1/4 t) liquid smoke
Stir together all but liquid smoke. Drip in liquid smoke with an eyedropper, about 5 drops at a time. Stir/smoosh together to incorporate liquid. Repeat until all liquid smoke is added. Taste and adjust and let me know if you have an epiphany ingredient!
Ingredient list from the store's label: Cane Sugar, Salt, Dehydrated Garlic, Maple Sugar, Dehydrated Onion, Orange Peel Granules, Red Bell Pepper Granules, Brownulated Sugar, Paprika, Spices, Sunflower Oil, Molasses Granules (Cane Syrup, Molasses), Chili Pepper, Natural Hickory Smoke Flavor, Yeast Extract. |
