Like most rubs, this sweet barbeque rub recipe uses a combination of brown sugar and spices. The brown sugar does multiple things for a rub, first it provides a sweet component to help harmonize the spices, second it gives the meat a nice color one cooked, and third, it helps hold the spices to the meat. As with all my recipes this is just the starting point. Once you try it, I am sure you will want to make adjustments to match your personal flare. This recipe will yield about a half cup of spice, which is enough for 1-2 lb roast or 3 lbs of bone chicken thighs.
Ingredients
- 0.25 cups Brown sugar – packed
- 1 TBL Salt – kosher or coarse sea salt
- 1 tsp Black pepper – ground
- 2 tsp Paprika – smoked
- 2 tsp Garlic powder – roasted is best
- 2 tsp Onion powder
- 1 tsp Mustard powder
- 0.5 tsp Ancho chili or Cayenne pepper
Process
- Remove meat from frig and allow to reach room temperature.
- Pat meat dry with paper towels and trim excess fat.
- If I am am doing a pork shoulder, I will leave the fat and skin on.
- Mix all the ingredients together.
- Rub onto meat and put in fridge from 1 – 4 hours
- I usually wrap in foil, especially if I plan to roast it in the oven.
- If I am smoking, I put the meat in the smoker immediately after rubbing.
Note: If you did not contaminate the unused rub with meat bacteria, you can store it in an airtight container, otherwise, discard.
