This 8-ingredient rub from Cooking Light magazine combines sweet (brown sugar, orange zest) with spicy (chili powder, coriander) and smokey (paprika, cumin). This rub works best on fatty fish such as salmon or on pork. Add an extra kick by using Hot Hungarian Paprika. This tasty rub in going in as a “Jenn’s Favorites.”
2 tbsp brown sugar
1 tsp chili powder
1/2 tsp orange zest
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp coriander
1/4 tsp salt
1/8 tsp pepper
Combine all ingredients in a small bowl. Use rub generously on 1 1/2 lbs of meat.
August 19th, 2007 at 8:49 pm
[…] is another option for the Sweet Orange Rub using pork chops (from Cooking Light […]
August 19th, 2007 at 8:50 pm
[…] is a quick and easy dinner option using the Sweet Orange Rub with salmon fillets (from Cooking Light magazine). Instead of the usual lemon wedges, this dish is […]