How to Make It
Combine all ingredients in a medium bowl and whisk until evenly blended. Break up any brown sugar clumps with the back of a spoon or your fingers.
That's it. No cooking, no toasting, no special equipment. Just measure, mix, and you're ready to go.
How to Use It
For ribs and pork shoulder: Apply a generous coating on all sides, pressing the rub into the meat. Let it sit for at least 30 minutes before cooking, or refrigerate overnight for deeper flavor.
For chicken: Use about 1 tablespoon per pound. Pat the skin dry first for better adhesion and crispier results.
For steaks and burgers: A lighter touch works here. About 1 teaspoon per side, pressed gently into the surface.
For vegetables: Toss with a drizzle of olive oil and about 1 teaspoon of rub per cup of chopped vegetables before grilling.
Why This Works
The paprika provides the base color and a mild sweetness. Brown sugar caramelizes on the grill, creating bark. Salt and pepper are the backbone. Garlic and onion powder add savory depth without overpowering. Chili powder and cumin bring warmth, while the cayenne adds just enough kick to keep things interesting.
This is the rub you reach for when you're not sure what to use. It's the one that never lets you down.