Fourteen Spice Dry Rub

You may be thinking O.M.G. 14 spices?! Isn't that a little too much work for a rub?  Short answer: No.  Long answer: No way!  When my sister found this recipe on theyummylife.com I thought she was a nut.  But, I'm all for trying out new recipes, so we gave it a whirl.   Like the jar?  We had a jelly jar in the cabinet and found it held the amount this recipe made perfectly!  I've include the barbecue recipe that goes with the rub, but for all variations etc., to the recipe you'll have to visit her site.

Original recipe found here!

14 Spice Dry Rub Mix

Makes 1-3/4 cups

Ingredients

• 1/2 cup dark brown sugar
• 1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version)
• 1/4 cup paprika (sweet Hungarian)
• 1/4 cup smoked paprika (Spanish)
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 tablespoon celery salt
• 2 tablespoons chili powder
• 1 tablespoons black pepper
• 1 tablespoon rubbed dried sage
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground mace
• 1/8 teaspoon ground cloves

Directions:

Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container. ( I used a sifter as I did not want to drown out the movie on the TV. I can multi task =D )

We then used her recipe to turn this into a Barbecue Sauce.  It worked out great! Next time we use the rub we're going to use it as a rub.

Barbecue Sauce

Servings: Makes 2-1/2 cups

Ingredients:

• 2 tablespoons dark brown sugar
• 1/2 cup cider vinegar (or white distilled)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 2 tablespoons honey
• 2 cups tomato ketchup
• 2 tablespoons 14-spice dry rub mix 

Directions:

Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.

I cannot begin to stress how you NEED to use a large saucepan.  I chose to use a small pan at first.  It popped, sputtered, and erupted all over my beautiful WHITE stove for about 20 minutes before I grabbed a large saucepan.  It makes all the difference.  Don't spend needless time cleaning up a huge mess when you can just follow the instructions lol.

For other recipe variations go here: