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People, can we talk about the MAGIC that happens when maple gets a little smoky? It’s like your favorite cozy sweater got an edgy makeover – still comforting but with a whole new personality! This Smoked Maple & Rosemary Spice Rub combines that incredible sweet smokiness with the piney aromatics of rosemary for a flavor combination that will make your taste buds do a happy dance!
I created this Smoked Maple & Rosemary Spice Rub during one particularly ambitious fall weekend when I decided I would smoke EVERYTHING on our little backyard grill. (My neighbors now refer to this as “The Weekend of Smoke Signals” and still joke about calling the fire department.) Among the many smoking experiments, maple syrup emerged as the clear winner – when exposed to smoke, it develops this incredible complexity that regular maple syrup can only dream about! Paired with rosemary and warm spices, it creates a flavor profile that works on EVERYTHING from apples to pork.
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Smoked Maple & Rosemary Spice Rub
Distinctive Smoked Maple & Rosemary Spice Rub balances sweet woodsmoke with resinous herbs and warm spices for multilayered flavor that enhances fruits, meats, and vegetables.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4oz
- Category: Sides & Sauces
Ingredients
- 3 tablespoons dried maple sugar
- 2 tablespoons smoked paprika
- 2 tablespoons dried rosemary, finely crushed
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon ground chipotle powder (optional for extra smokiness)
- ¼ teaspoon ground cinnamon
Instructions
- Mix and store in a 4oz jar
Notes
- Serving size: 1-2 tablespoons per pound of meat or vegetables
This versatile blend is absolute MAGIC on both sweet and savory dishes!
For sweeter applications, try sprinkling Smoked Maple & Rosemary Spice Rub over pineapples before you grill them. Or over buttered popcorn for a snack that walks the perfect line between sweet and savory. It’s also amazing stirred into waffle or pancake batter for breakfast with a twist.
For savory applications, Smoked Maple & Rosemary Spice Rub is incredible rubbed onto pork tenderloin or chops before roasting, or sprinkled over chicken thighs where the skin gets beautifully caramelized. It’s also fantastic on roasted vegetables, particularly root vegetables like sweet potatoes, carrots, or butternut squash – the sweetness enhances their natural sugars while the smokiness adds incredible depth.
The Smoked Maple & Rosemary Spice Rub will keep in an airtight container for several months, though the maple flavor is most vibrant in the first few weeks.
Pro tip: For maximum impact on meats, apply Smoked Maple & Rosemary Spice Rub at least 30 minutes before cooking to allow the flavors to penetrate. If you’re feeling adventurous, try mixing a spoonful into softened butter, then freezing it in a log shape – you can slice off coins of flavored butter to melt over hot steaks or vegetables whenever you need a flavor boost!
Has this smoky-sweet blend become your new secret weapon? Or have you discovered an unexpected use that rocked your culinary world? Share your maple adventures in the comments – cooking is more fun when we push boundaries and try new flavor combinations!
