Chop Rub
Chop Rub is a big-batch spice mix built around smoked paprika, chipotle and dark brown sugar, with the contributor recommending it for steak, pork and chicken. The unusual part is the dehydrated lemon peel, which adds a dry citrus note that stops the sugar and smoke from turning heavy. Rosemary and granulated garlic round it out. Make it once and you have a jar ready for the whole week.
Instructions
Measure all the ingredients into a large bowl. Use a bowl with plenty of room, since the batch makes a good amount of rub.
Stir everything together until the brown sugar is evenly spread through the spices and no clumps remain. Press any stubborn lumps of sugar against the side of the bowl with a spoon to break them up.
Transfer the mix to an airtight container. Keep it in a cool, dark place until you are ready to use it.
If you could not find hickory smoke powder, leave it out of the mix and add 2 drops of liquid smoke to the dish you are cooking instead.
Make it personal.
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