Sriracha has officially taken over as the condiment of choice for millions of Americans and for good reason as its combines just the right amount of garlic and spice to take almost any dish over the top.
Today, we're taking this sauce, drying it down in to a powder, then using it as the basis for an out-of-this world Sriracha dry rub!
SRIRACHA DRY RUB
2 tbsp. Sriracha powder (instructions follow)
½ tbsp. Kosher Salt
1 tbsp. sweet paprika
2 tbsp. Brownulated® sugar (available in the baking section of your local grocer)
Place all ingredients in a small mixing bowl and stir to combine. Place in an airtight container until ready to use.
¼ cup Sriracha
Prepare grill for indirect cooking, placing preheated coals on one side of the bottom grill grate. Adjust bottom vents so that the grill temperature is approximately 225 degrees. Spread Sriracha sauce in a thin layer on a Cookina non-stick grill sheet or a parchment lined baking sheet.
Place the grill sheet or baking sheet on the grill away from the direct heat. Cover the grill and allow the Sriracha to cook for 1.5 hours until completely dry. Remove the dehydrated Sriracha from the grill and grind in to a fine powder with a spice grinder or mortar and pestle then store in an airtight container until ready to use.