Dry rubs for hot smoking

Use these rubs to enhance trout and chicken when hot smoking.

Dry rub for trout

Place all the spices in an airtight glass jar and shake gently to combine.

• 2 tablespoons celery salt
• 1 tablespoon ground black pepper
• 4 teaspoons granulated garlic or garlic salt
• 2 teaspoons ground ginger
• 2 teaspoons paprika
• 1 teaspoon dry mustard
• 1/2 teaspoon allspice
• 1/2 teaspoon cayenne
• 1/2 teaspoon nutmeg

Trout fillets dry rubbed and ready for hot smoking:

Dry rub for chicken

Before going onto the grill, it’s a good idea to add more flavour with a coating of homemade dry rub.

For 4 to 6 chicken breasts…

2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon ground pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chilli powder

Dry rubs can be stored for up to 2 years in an airtight jar.