Smoky Apple Rub
Smoky apple rub made with dried apple chips, brown sugar, and smoked paprika. A sweet heat dry rub for Thanksgiving turkey, pork chops, ribs, and steak.
Servings 1 Cup
Equipment
- Food Processor or spice grinder
- Measuring cups and spoons
- Mixing bowl
- Airtight glass jar or spice container
Ingredients
- ½ cup apple flakes from crispy dried apple chips
- ¼ cup brown sugar
- 1 tbsp ground ginger
- 1 tbsp kosher salt
- 1 tbsp ground ginger
- 1 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 2 tsp granulated garlic
- 2 tsp onion flakes
- 1 tsp crushed red pepper flakes
- 1 tsp black pepper freshly cracked
Instructions
- Pulse apple chips in a food processor until coarsely chopped.
- Add remaining ingredients to a bowl and mix well.
- Store in an airtight container or spice jar.
Notes
*Key tip: Pulse the apple chips only until coarse flakes form; over-processing makes the rub pasty.
*Ingredient note: Use crisp, fully dried apple chips, not soft dried apple rings. A smoked paprika from a quality spice source (like Spiceology) makes a noticeable difference.
*Usage: About 1 tablespoon per pound of meat; apply up to 24 hours ahead for deeper flavor.
*Substitution: Dried pear chips for apple, or dark brown sugar for a richer crust. See the post for more swaps.
*Storage: Airtight jar in a cool, dark place up to 3 months, or freeze up to 6 months.
Nutrition
Serving: 7g | Calories: 458kcal | Carbohydrates: 113g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 7081mg | Potassium: 1057mg | Fiber: 13g | Sugar: 84g | Vitamin A: 8336IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 7mg
