Ingredients:

  • 1/2 cup Light Brown Sugar (packed)
  • 1/4 cup Smoked Paprika (Spanish preferred)
  • 2 Tbsp Fine Sea Salt
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Cracked Black Pepper
  • 1 Tbsp Dried Yellow Mustard Powder
  • 2 tsp Sweet Paprika
  • 1 tsp Cayenne Pepper (adjust to taste)
  • 1 tsp Ground Cumin

Instructions:

  1. Accurately measure all dry ingredients (sugars, salts, and spices) according to the list. Use level measurements.
  2. Add all measured ingredients, starting with the sugars and powders, into the mixing bowl.
  3. Sift the mixture through a fine-mesh sieve into a second clean bowl. This is optional, but recommended if the brown sugar is clumpy, ensuring even distribution of all flavour elements.
  4. Using a whisk or fork, mix the ingredients vigorously for at least one minute until the color is completely homogenous. The mixture should be a deep, uniform reddish-brown color with no visible pockets of single spices.
  5. Transfer the finished rub immediately into a clean, dry, airtight jar.
  6. Seal the jar and allow the rub to rest for at least 24 hours before use. This crucial step allows the volatile oils in the spices to marry with the sugars and salts, deepening the overall flavor profile.