Dry Barbecue Rub

This recipe makes about 1 cup of an excellent dry rub for barbecue.

• 1.300 oz. granulated sugar (3 tbsp.)
• 0.380 oz. brown sugar (1 tbsp.)
• 0.600 oz. kosher salt (2 tbsp.)
• 0.350 oz. cumin (2 tbsp.)
• 0.558 oz. coarsely ground pepper (2 tbsp.)
• 0.556 oz. chili powder (2 1/2 tbsp.)
• 1.000 oz. paprika (4 tbsp.)
• 0.104 oz. cayenne pepper (1 tsp.)

Combine all of the ingredients well. Store in a covered container in a cool, dry place.

The dry rub recipe is scaled from the excellent River Run Cookbook by Jimmy and Maya Kennedy and Marialisa Calta, pp. 195 - 196. I increased the amount of chili powder and cayenne to make it a little spicier.