Southwestern Pork and Poultry Rub

This basic rub is excellent on pork and chicken alike. The cumin and chili powders blend together well for a lovely flavor.

The amount of ‘heat’ mainly depends on how much rub you use. I would suggest using about a teaspoon per side of chicken breast or pork chop. {I made the mistake of using nearly a whole tablespoon per side, and it was a bit much}

I baked both the chicken breast and pork loin when I made them. They can also be grilled on the barbecue. 

printable recipe

 Here’s all you need:

1.  4 T ground cumin
2. 2 T chile powder
3. 4 T salt
4. 2 T pepper

Here’s all you do:

Combine all ingredients until well mixed. Store in airtight container. When ready to use, rub into both sides of meat. Bake, grill or roast as desired.

*If one side has a layer of fat, score diagonal lines with a sharp knife {to make a diamond design} before adding rub. This will allow the flavors to get to the meat.

*Click here for Nutritional Information