How to Make It
Whisk all ingredients together in a small bowl until the brown sugar is fully incorporated and there are no visible clumps. The blend should be a warm reddish-brown color.
Store in an airtight container for up to 3 months. Give it a shake before each use since the brown sugar can settle.
How to Use It
For grilled corn: Brush husked ears with olive oil and roll in the rub. Grill over medium heat, turning every 2 to 3 minutes, until charred in spots. Finish with a squeeze of lime and a pat of butter.
For zucchini and squash: Slice lengthwise into planks about half an inch thick. Brush with oil, season with the rub, and grill over medium-high heat for 3 to 4 minutes per side.
For peppers and onions: Cut bell peppers into wide strips and onions into thick rings. Toss with oil and a generous coat of rub. Grill until softened and charred at the edges.
For portobello mushrooms: Remove the stems and scrape out the gills. Brush both sides with oil and season the cap side with the rub. Grill gill-side down first for 4 minutes, then flip and finish for another 3 minutes.
For sweet potatoes: Slice into rounds about a third of an inch thick. Par-cook in the microwave for 2 minutes to soften, then oil, season, and grill until tender with good grill marks.
Vegetables on the Grill
The grill does something to vegetables that an oven never can. Direct flame caramelizes natural sugars while adding smoke that turns simple produce into something crave-worthy. The trick is treating your vegetables like you'd treat a good steak — high-quality oil, proper seasoning, and enough heat to get real color without turning everything to mush.
This rub works because smoked paprika and cumin amplify what's already there. The sweetness in grilled corn, the earthiness of mushrooms, the char on a pepper. The spices dial all of that up without making everything taste the same.