Nashville Hot Dry Rub Recipe
Make Nashville Hot Dry Rub Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Method
Dry Rub
- 1
Combine dry spices
In a medium bowl, add smoked paprika, sweet paprika, cayenne pepper, ground ancho or chipotle, brown sugar, granulated sugar, kosher salt, black pepper, garlic powder, onion powder, and mustard powder.
- 2
Mix thoroughly
Whisk the ingredients vigorously until the mixture is uniform in color and texture, breaking up any brown sugar clumps so the rub is free-flowing.
- 3
Taste and adjust
Taste a small pinch (optional). Adjust heat or salt as needed: add up to 1 tsp more cayenne for extra heat or up to 1 tsp more salt for seasoning. If you want a smokier flavor, add 1/2 tsp more smoked paprika.
- 4
Optional cayenne oil (for classic Nashville sheen)
To make a quick cayenne finishing oil: warm neutral oil in a small saucepan over low heat until just warm (do not boil). Whisk in the 2 tbs cayenne powder until evenly incorporated and sit off heat for 5 minutes to bloom. Strain if you prefer a smoother oil. Use this sparingly to brush finished chicken (about 1–2 tbs per 4 servings) to achieve the characteristic glossy, spicy finish. Store any leftover oil in the refrigerator up to 2 weeks.
- 5
Store the rub
Transfer the dry rub to an airtight container or jar. Label and store in a cool, dark place for up to 6 months. Shake or stir before each use to recombine any settled sugar or salt.