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.

Everyday Food, July/August 2004

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Recipe Summary

Yield:
Makes 10 teaspoons
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Ingredients

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Directions

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  • In a small bowl, mix all ingredients.

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Cook's Notes

Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.

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