- 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
In a bowl, stir the ingredients together.
The rub can be kept in a jar at room temperature for up to 2 months.
Published June 2012