Smokin’ Buffalo Spice Rub

This rub adds a smoky, spicy kick perfect for grilling or smoking your favorite dishes. It’s great for wings!

It’s versatile!

For Grilling or BBQ
Dry Rub: Generously coat your meat (such as chicken, ribs, beef, or pork) with the spice rub.
Application: Pat the rub onto the surface to ensure it adheres well. For best results, let the seasoned meat sit in the refrigerator for at least 30 minutes to overnight to absorb the flavors.
Cooking: Grill, smoke, or bake as desired until cooked through.

In Marinades
Mix the spice rub with oil, vinegar, or citrus juice to create a marinade.
Marinate the meat for a few hours to deepen the flavor before cooking.

In Sauces or Finishing Touches
Sprinkle a little on top of cooked dishes for added smoky spice flavor.
Stir into barbecue sauces or dips to incorporate the flavor.

For Vegetables
Toss vegetables like corn, potatoes, or peppers with the spice rub before roasting or grilling.

Make sure you use freshly ground black pepper. It makes all the difference in the world.

To make chicken wings, use 24 wings. Use about 1 cup olive oil or avocado oil to coat each wing thoroughly. Put the dry rub in a shaker and evenly coat the chicken generously with about half the rub. Heat oven to 400 degrees F. Bake wings for 30 to 45 minutes. About halfway through cooking, shake the remainder of the dry rub over the wings.

Smokin’ Buffalo Spice Rub

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This rub adds a smoky, spicy kick perfect for grilling or smoking your favorite dishes. It is great for wings!

• Author: Linda Jolly
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 3/4 cup, enough for 24 wings 1x
• Category: Seasoning
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1/4 cup light or dark brown sugar (I used light brown) 1 tablespoon chili powder 1 tablespoon sweet, smoked paprika 1 tablespoon cumin 1 teaspoon cayenne (more if you want it really spicy) 2 tablespoons garlic powder (I used fine garlic powder) 1 tablespoon ground dry mustard 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper

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Instructions

1. Mix all ingredients together.
2. Rub generously over chicken wings or other meat like chicken, beef, pork, or even vegetables before grilling or smoking.
3. Store any leftover spice rub in an airtight container for up to 3 months.

Notes

Use only kosher salt in this recipe. If you don’t, the rub may be too salty.

One packet dry ranch mix may be added, if desired.