This rub has great color as it cooks on the food. I like to put this one in the food processor until it’s finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don’t be afraid to use on whatever you’re cooking. 

Recipe from Slow Fire. This goes great on Smoked Pork Steaks with Whiskey Onions


1⁄2 cup packed light brown sugar, dried (see Note)
1⁄3 cup kosher salt
1⁄4 cup paprika
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon Sugar in the Raw
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried basil
1⁄2 teaspoon ground cumin
1⁄2 teaspoon turmeric
1⁄4 teaspoon cayenne pepper


Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.

Note: To dry the brown sugar, spread it out on a sheet pan and let it sit overnight, or preheat your oven to 200°F, then shut it off and put the sheet in for 10 minutes.

Makes 1 1/2 servings