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Universal Spice Rub

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Every month my mother receives her Canadian Living Magazine.  Each month I grab her magazine and look through every recipe. 

It’s a great magazine and the recipes are always tested till perfect. She first received the magazine as a Christmas gift from my Aunt Carol. 

That was 30+ years ago.  July’s issue had a section on spice rubs that caught my eye. The Universal Spice Rub!

The Universal Spice Rub promises to be your go-to rub for anything and everything. So far I tested it on chicken, sweet potato wedges, sweet potato chips, more chicken, pork, wings…

I’ve loved the results.

Universal Spice Rub

 
Author: Carol Lovett – Adapted from Canadian Living pg. 114 July 2012 issue, BBQ Basics by Adell Shneer
Recipe type: Spice Rub
 
Ingredients
 
Instructions
  1. Mix all together and store in a small jar.
Notes
This spice rub goes with everything. Makes about ½ cup of spice rub.
 

Universal Spice Rub

Did you make this recipe?

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Sneak peek at the next post which uses this spice rub:)

Homemade Aioli & Sweet Potato Skins

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

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5 Comments

  1. This looks great, but I’m going to eliminate the coconut sugar. You know what is really excellent to use universally is to mix 4 parts salt with 1 part curry powder. The curry taste is hardly there but it enhances all of the other natural flavors in just about anything, especially meat.

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