Hot and Sticky BBQ Rub

By Shaylie

Sometimes your food (or your mood) just begs for something hot and sticky. This rub packs a punch, but the sweetness from the two sugars tempers the heat of the peppers. This is a good example of how the four different peppers contribute as much flavor as they do heat to the rub. Because of the high amount of sugar, which can burn easily, this rub is best used when cooking food over indi¬rect heat or when cooking pieces of food that take only a few minutes over direct heat. This rub is ideal for pork tender¬loin, ribs, beef, chicken, smashed grilled potatoes and pineapple.

Ingredients

• 1/2 cup packed dark brown sugar
• 11/2 teaspoons coarsely ground pepper 2 tablespoons sugar
• 1 tablespoon molasses powder, (optional)
• 1 tablespoon kosher salt, preferably Morton
• 1/2 tablespoon hot smoked Spanish paprika
• 1 teaspoon chipotle powder
• 1/2 teaspoon cayenne

Preparation

Step 1

In a medium bowl, combine all the ingredients, and mix well. The rub can be stored in an airtight container for up to 6 months.

Zest Factor: Medium