The brown sugar in this chile rub will caramelize slightly when cooked, giving foods a sweet, tasty glaze. Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.
- Yield: Makes 10 teaspoons
Source: Everyday Food, July/August 2004
- 1 tablespoon plus 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
In a small bowl, mix all ingredients.