Homemade Hot Honey Rub - Derrick Riches

This trending Hot Honey Rub is a must-have in your kitchen. This homemade rub has sweet and spicy ingredients, is super easy to make, and it’s versatile. Use it on chicken wings, pork ribs, veggies, seafood, and more!

This trending hot honey rub is so easy to put together that you’ll wonder why you haven’t been making it all along. While this homemade rub is typically used for sweet and spicy chicken wings, it can be used on pork ribs, steak, fried chicken coating, seafood skewers, flavored butter, marinades, and so much more.

What is a hot honey rub?

Hot Honey Rub is a type of dry rub seasoning made with a blend of sweet and spicy ingredients. The ingredients may vary depending on the recipe but include a combination of honey powder, sugar, chili, cayenne or chipotle powder, paprika, salt, and other spices. The rub can be used on a variety of meats, including chicken, pork, and beef, as well as on vegetables and other grilled, roasted, broiled, or fried foods.

Please note that you will need honey granules for this recipe. We’ve tried a few but find that Spiceology has a great flavor and texture for rubs. You can make a large batch of this hot honey rub and store it in airtight containers for up to one year. Date and label the containers so you can keep track of when you made it!

This rub does not contain salt. This will give you full control over pre-salting or the option to brine meat as you see fit. However, it is recommended to use 1 teaspoon of coarse or kosher salt or 1/2 teaspoon of table salt per 1 pound of meat. Table salt is much finer, so less is needed.

Ingredients

Dark brown sugar
Honey granules
Chipotle chili powder (sub with cayenne pepper)
Crushed red pepper
Paprika
Black pepper
Onion powder
Garlic powder
Cumin powder
Powdered cloves

How to make homemade hot honey rub

Combine all of the recipe ingredients listed in the recipe card below. Use immediately or store in airtight containers for later use.
Use 1 tablespoon of rub per pound of meat with 1 teaspoon of coarse salt OR 1/2 teaspoon of table salt.
If you choose to brine the meat, omit the salt altogether.

Hot honey rub variations

You can customize this hot honey spice rub to your liking. We’ve tweaked this popular dry rub recipe several times and even placed it in small jars and given them out as presents during the holidays. People love it, and who can blame them? Below are some easy ways to customize this hot honey rub.

Smoky: swap out the paprika for smoked paprika to create a smoky, hot honey rub. Great for low and slow proteins like baby backs, spares, pulled pork, pork belly, pork tenderloin, and poultry.
Citrus spice: Add a teaspoon of dried lemon or orange zest to the rub mixture for a hint of citrusy goodness.
Herbalicious: Add 1 1/2 teaspoons of dried herbs like crushed thyme, rosemary, basil, or oregano to this hot honey rub for proteins like turkey, boneless wings or tenders, wild boar, fish, and marinades.
Caribbean flare: Add 1/4 teaspoon each of allspice and ground ginger to the mix. Don’t forget dried thyme! It’ll taste similar to a sweet jerk seasoning.
Korean style: Omit the chipotle powder and substitute it with gochujang powder. And yes, it is sold online, so keep a look out! Adds a bold kick to chicken sandwiches and fries.

Tips for storing homemade hot honey rub

Store your hot honey rub in an airtight container in your pantry. Do not store it in direct sunlight or a humid environment, as this could melt or corrupt the honey granules and sugar in the rub. Discard rub that has come into contact with raw meat.

More recipes to try!

2 tablespoons dark brown sugar
2 tablespoons honey granules
2 teaspoons chipotle chili powder
1 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin powder
1/8 teaspoon powdered cloves

Combine all of the recipe ingredients listed in the recipe card below. Use immediately or store in airtight container for later use.
Use 1 tablespoon of rub per pound of meat with 1 teaspoon of coarse salt OR 1/2 teaspoon of table salt.
If you choose to brine the meat, omit the salt altogether.

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Homemade Hot Honey Rub – Derrick Riches