Great rub to use on any protein when you are looking for a sweet and smoky flavor with a little bit of heat to add to to your meal.
This is one of my favorite rubs that I make often and keep handy at all times. It is my “go to” base rub and is the foundation for several other variations of this rub that I use when smoking different meets. You can easily kick up or tone down the heat by adding more chili powder (or your favorite spice) and of course tone it down by cutting back if you desire. It also stores well in a mason jar for future use.
Recipe:
- 1/4 cup dark brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons Kosher salt (or try my homemade smoked sea salt)
- 2 teaspoons fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1/4 teaspoon chili powder
- 1/4 teaspoon chipotle powder
The recipe will make enough rub for roughly 2 racks of ribs, or an 8 to 10 pound piece of meat
Mix all ingredients together in a bowl, using a fork to break up any clumps of the dark brown sugar. If you are preparing this in advance you can store in a mason jar with a tight lid for several weeks. Store in a cool dry place to keep the brown sugar from clumping.