Smoky, sweet, hot, and earthy all at once, this is a full-coverage BBQ rub built on smoked paprika, brown sugar, and a serious amount of cayenne. Not a light seasoning.
Ingredients
- 30 g (1 oz) hickory smoke powder
- 60 g (2 oz) ground cumin
- 60 g (2 oz) smoked paprika
- 60 g (2 oz) brown sugar
- 30 g (1 oz) cayenne pepper
Instructions
- 1Combine all ingredients in a large bowl.
- 2Mix thoroughly until evenly blended.
Cook's Note
Wear gloves when mixing, the volume of cayenne in this rub will transfer to your hands and eyes. Mix in a well-ventilated area.
Best Served With
As a dry rub for pork ribs, brisket, pulled pork, or grilled chicken. Apply generously and let the meat rest with the rub for at least 1 hour before cooking.
Why This Recipe Works
Hickory powder adds smokiness without a smoker. Brown sugar creates a crust on the surface of meat as it cooks, sealing in moisture and adding sweetness. Smoked paprika and cumin together carry a deep, earthy warmth that underpins the heat from the cayenne.
Make It Yours
- Add garlic powder and onion powder for a more rounded, savory profile
- Add ground black pepper for additional heat
- Reduce the cayenne by half for a milder rub
Leftover Strategy
Store in an airtight container at room temperature for up to 3 months.
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Pairing
A cold beer alongside anything rubbed with this seasoning. The carbonation cuts through the richness.