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Boston chef Andy Husbands (Tremont 647 and Sister Sorel) recommends this for indirect grilling (the sugar will burn over direct, high-heat grilling) and for slow-roasting meats in the oven. Use about 1/4 cup per pound of meat.
Yield: about 1 cup
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 2 tablespoons ground cumin
- 2 tablespoons kosher or sea salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon cayenne
- 4 tablespoons paprika
In a small bowl, thoroughly mix together all the ingredients. The rub will keep several months stored in a cool, dark place in an airtight container.
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