Name: Desert Heat Dry Rub Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: Chicken Wings; Cumin Seeds; Granulated Garlic; Mustard Powder; Paprika; Chili Powder; Turbinado Sugar; Kosher Salt; Cayenne; Black Peppercorns

Table of Contents

There are many ways to get your food to the table with the least amount of effort, but getting crispy and tasty is not one of them. If you want to create a fantastic barbecue rub for your brisket or ribs, you’ll need to start by learning how to make it yourself. You can buy rubs and marinades that are fantastic, but they often lack flavor and, sometimes, they don’t even make the food taste like what you’re cooking it for.

Today I am going to share with you a Desert Heat Dry Rub Recipe which is extremely delicious. This rub is perfect for the BBQ or any other outdoor cooking event. It burns just enough but leaves the meat juicy and fatty. I’ve used it with pork ribs and ribs and it worked beautifully. I have also used it with chicken and pork. While you can use chicken wings to make this rub. Chicken wings are a perfect choice as they can be cooked easily.

So you think you’re good at cooking, but if your dry rub recipe isn’t exactly right, you’re gonna be in trouble. Ideally, dry rubs are seasoned with oils and spices, often including herbs like cumin, black pepper, and more. But they can also be made with warm spices like red pepper flakes, cinnamon. They’re delicious.

How to make a Desert Heat Dry Rub

This rub is made with the intention of adding flavor and saltiness to a dish. It will add an interesting complexity to any dish. Just making this rub is a great way to add flavor and saltiness to a dish.

Ingredients

Chicken Wings, Two Cups
Cumin Seeds, One-Fourth of a Cup
Granulated Garlic, One-Fourth of a Cup
Mustard Powder
Half a Cup of Paprika
One-Fourth of a Cup of Chili Powder
One-Fourth of a Cup of Turbinado Sugar
One-Fourth of a Cup of Kosher Salt
Two Tablespoons of Cayenne
Two Tablespoons of Black Peppercorns

Instructions

Step 1:

For the buffalo wild wing dry rub, you can either use a mortar and pestle or a blender/mixer.

Regardless of the equipment you use, it is imperative you keep in mind that the spice grind must be very fine and well mixed.

Step 2:

On low heat, stir the cumin seeds in a dry pan. As a result, the seeds will have a wonderful aroma and will be fresher. Let them cool for a few minutes. Grind the cumin seeds finely, set them aside.

Step 3:

Stir the black peppercorns in a dry pan over low heat. In addition to adding freshness, this will impart a wonderful aroma, much as cumin seeds do.

Set them aside to cool a bit after removing them from the heat. Grind the black peppercorns and set them aside.

Step 4:

Cumin seeds powder, black peppercorn powder, granulated garlic, mustard powder, paprika, chili powder, turbinado sugar, kosher salt, and cayenne pepper powder should be combined in a mixer.

Mix well and grind until you see a fine powder.

Step 5:

Pre-fry the chicken a little. Let it cool after it has been removed from the heat. You can then fry the chicken as you normally would. However, don’t cook it all the way through.

Cook the chicken in vegetable oil. Meanwhile, prepare your buffalo rub recipe.

Step 6:

Make sure the chicken wings are well coated with the mixture. The wings should be well covered with a dry rub. Preheat the oven to 300°F for 10 minutes.

Sprinkle some more dry rub mix on the chicken and place it on a baking sheet. Bake the wings for 10 to 15 minutes. Serve warm with ranch dressing and freshly chopped cilantro, if desired.