MY SPICY NIGHTSHADE-FREE DRY RUB...........

One of the things I'd  missed most about being nightshade-free is barbecue which is normally packed with nightshade seasonings.  However, the spicy dry rub that I created several years ago, has saved the day in my kitchen.  We now enjoy smoked ribs, barbecue chicken, wings, pork, etc. without causing any pain or discomfort from what we are eating.  I even have friends who say they prefer my rub over commercial rubs that contain cayenne pepper and paprika.  

My brother Teddy Burnett, an amazing barbecue chef in Southeast Missouri, suggested that I mix my ingredients (on pulse) in a blender to heighten the flavors. He was right and the taste has greatly improved. Thank you, Brother!

Here's the recipe and I hope you'll try it. You can also mix the rub in apple cider vinegar with a little olive oil to make a sauce for barbecuing or a marinade.

When marinating meat or poultry,  baste with add olive oil and vinegar before applying  rub.  The olive oil is a must! As you know, black and white peppers are not nightshades, but a distant cousin. 

DRY SPICY  RUB

3 tablespoon coarse black pepper

3-4 tablespoon Kosher salt

2 tablespoon garlic powder

3 teaspoon onion powder

2 tablespoon Italian herb mix  (or dried oregano)

2 tablespoon black peppercorn  (crushed)

2-3 teaspoons white pepper (more for extra heat)

2-3 teaspoons turmeric

2-3 teaspoons dry mustard

2 teaspoons cumin

2 teaspoons ground ginger

Mix ingredients well in a blender to crush the black peppercorn to a finer spice. Use the pulse button.  This recipe doubles or triples easily. Store in a tightly sealed container. 

So happy grilling.....spring and summer are just around the corner!

Be well,

Caroline