Sweet & Heat Pork / Chicken Rub

This is a good all purpose rub that I developed after playing around with different variations of rubs over the last couple of years.  It’s nice and sweet, and has a bit of kick too, but not an overpowering amount.  It’s good on ribs, pork, and chicken, and is meant for low and slow cooking – the sugar will burn at high heats!

Note: If you want your finished product to have more of a dark / harder bark, swap half of the brown sugar for white sugar.

Ingredients:

• 1 cup dark brown sugar
• 1/2 cup hot paprika
• 3 tablespoons kosher salt (if using table salt, use 2 tablespoons)
• 2 tablespoons mustard powder
• 2 tablespoons chili powder
• 1 1/2 tablespoons cayenne pepper
• 1 1/2 tablespoons chipotle pepper
• 2 tablespoons fresh cracked black pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder

Instructions:

1. Mix all the ingredients together thoroughly – being sure to break up any clumps of brown sugar
2. Store in an air-tight container – should keep indefinitely

Usage:

I like to put a nice even coating of this rub on when I use it.  For a rack of ribs, 2-3 tablespoons of the rub should be enough.