Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Chile Rub Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 10 teaspoons 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. Ingredients 1 tablespoon plus 1 teaspoon chili powder 2 teaspoons ground cumin 2 teaspoons brown sugar 1 teaspoon dried oregano 1 teaspoon coarse salt Directions In a small bowl, mix all ingredients. 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. Rate it Print