Chili-Bacon Rub

Bacon drippings as the base of a rub. That’s the kind of idea that sounds obvious once someone says it, but you probably haven’t thought of it. The rendered fat acts as a carrier for the spices, helping chili powder and cayenne pepper stick to meat while adding its own smoky, porky richness to every surface it touches.

Crushed garlic and a dab of tomato paste add savory depth and a hint of sweetness that rounds out the chili heat. Mash everything together until smooth so it spreads in an even, thin layer.

This paste was made for chicken, especially thighs and drumsticks headed for the grill. The bacon fat bastes the meat as it renders under heat, and the chili powder and cayenne build a spicy, slightly charred crust on the skin.

Pro Tips

• Use room temperature bacon drippings. Cold, solidified drippings won’t blend with the other ingredients, and hot drippings will cook the garlic.
• Mash the garlic thoroughly into the paste. Whole pieces of garlic burn on the grill before the meat is cooked through.
• A little goes a long way. This yields about ¼ cup, which is enough for 4-6 chicken pieces rubbed in a thin, even coat.
• Apply the rub at least 30 minutes before grilling so the flavors start to penetrate. Overnight in the fridge is even better.

Variations

• Smoky version: Add half a teaspoon of smoked paprika for an extra layer of smoke beyond the bacon.
• Brown sugar crust: Mix in a teaspoon of dark brown sugar for a sweet-heat bark that caramelizes on the grill.
• Herb boost: Stir in a teaspoon of dried oregano or thyme for a more complex herbal backbone.