Paprika-Ancho Spice Rub

“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.

  • Servings: Makes 1 cup


  • 1/3 cup light brown sugar
  • 1/4 cup sweet paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon plus 1 teaspoon ancho chile powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon cinnamon

How to make this recipe

  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.

Published June 2012

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