Because the sugar in this sweet-savory blend can burn, it's best on meats that cook for extended times over low heat, such as brisket, ribs, or leg of lamb. Try it on spit-roasted whole turkey or chicken--or any meat cooked over indirect heat, such as brined pork chops. In cooler months, use it on meats braised in the slow cooker.
2 tablespoons chili powder
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
How to Make It
Combine all of the ingredients. Store in an airtight container for up to 2 weeks.
This rub was outstanding. I rubbed both sides of my baby backs after removing the membrane and barbequed it slow and low. About 225 - 250 degrees for about 4-6 hours, turning it every hour. The ribs were succulent and tasty. Enjoy
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