Smoky Brown Sugar Barbecue Rub

What you need

• 100 g (1/2 cup, packed) dark brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tbsp black pepper, coarsely ground
• 1 tsp mustard powder

Method

Restated from the original video

1. 1

   Press the brown sugar through a sieve or crush it with a fork to break up any lumps.

2. 2

   Add the paprika, salt, chili powder, garlic powder, onion powder, cumin, black pepper and mustard powder.

3. 3

   Stir with a whisk or fork for 1 min, until the color is even and no streaks remain. This makes about 170 g (3/4 cup).

4. 4

   To use, pat the meat dry and press about 1 tbsp of rub per 500 g (1 lb) onto every side. Leave it for at least 30 min, or overnight in the fridge, before cooking.

5. 5

   Cook low and slow. The sugar scorches above about 150 °C (300 °F), so use a smoker or an oven at 120 °C (250 °F) rather than a very hot grill.

6. 6

   Store the leftover rub in a sealed jar in a cool, dark cupboard for up to 6 months. Shake the jar to break up clumps.

Imported from midwestfoodieblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.