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 cupIngredients
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
Instructions
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.
