This all-purpose dry rub brings real Texas flavor to almost any kind of meat, poultry, game, or fish. The smoked paprika and roasted cinnamon add wood fired flavor, the dried peppers add heat, and the lime brightens the whole thing up. Nutrition info is based on about 2 tablespoons per serving.Store in a covered jar in the pantry - if it clumps up just shake to break up the clumps.
Mix all ingredients together in a bowl, breaking up any lumps of brown sugar.
Spoon into a Mason jar or other air tight container and store in a cool, dark place.
Stir or shake up before using.
Pat the meat dry.
Cover with olive oil.
Pat on meat, covering all surfaces.
Vigorously rub the seasoning into the meat - no need to be gentle!
Let stand for 30 minutes at room temperature before grilling or cooking as desired.
For large pieces of meat like roasts you can cover with plastic wrap and refrigerate overnight before cooking.
You MAY want to omit the salt. You see, different people have different tastes for salt. Some cuts of meat need more salt than others - chicken thighs compared to chicken breast, for example. Salting the meat ahead of time gives it a chance to penetrate the meat without making it too salty. And, finally, some things are injected with salt solutions so the extra salt in a dry rub causes your mouth to pucker up like you bit into a green persimmon on your first bite.If you want to leave the salt in that's fine. I just wanted you to understand your options. Use a blender or food processor to grind the dried peppers.