A rub is a spice and herb mixture that’s spread over foods, especially meat and poultry, before slow cooking. Rubs are most often used in grilling and smoking because they stick to meat during the process. To use rubs, work a generous amount into the meat up to 24 hours before cooking; cover and refrigerate the meat until ready to use. Apply a second coat just before grilling or smoking.
1Combine 1/4 cup pure red chile powder (preferably New Mexico or ancho), 1/4 cup dark brown sugar, 1/4 cup kosher salt, 2 tablespoons paprika, 2 tablespoons garlic powder, 1 tablespoon ground cumin, 1 tablespoon dry mustard, 1 tablespoon oregano, and 1 tablespoon ground black pepper. Makes 1 1/4 cups.
To make a sweet-hot barbecue rub:
1Combine 1/4 cup paprika, 1/4 cup mild or medium-hot chili powder, 1/4 cup dark brown sugar, 2 tablespoons ground black pepper, 1 tablespoon cayenne, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon kosher salt. Makes about 1 cup.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.