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Paprika-Ancho Spice Rub

  • SERVINGS: Makes 1 cup
  • FAST

“The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat,” says Brian Perrone. He rubs this smoky-sweet spice blend, a variation on the one he uses at Slows, on baby back pork ribs and brined chicken before loading them into the smoker.

  1. 1/3 cup light brown sugar
  2. 1/4 cup sweet paprika
  3. 2 tablespoons kosher salt
  4. 1 tablespoon plus 1 teaspoon ancho chile powder
  5. 1 tablespoon dried oregano
  6. 1 1/2 teaspoons ground allspice
  7. 1 1/2 teaspoons cayenne pepper
  8. 1 1/2 teaspoons ground cumin
  9. 1 teaspoon cinnamon
  1. In a bowl, stir the ingredients together.
Make Ahead The rub can be kept in a jar at room temperature for up to 2 months.
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