Photo: Randy Mayor; Styling: Jan Gautro
Yield
About 1/3 cup (serving size: 1 teaspoon)

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.

How to Make It

Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

Ratings & Reviews

Marcsu's Review

Marcsu
November 03, 2013
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