Elizabeth Karmel's Hot and Sticky BBQ Rub

Sometimes your food (or your mood) just calls out for something hot and sticky! This rub packs a punch, but the sweetness from the two sugars tempers the heat from the peppers. This is a good example of how the four different peppers contribute as much flavor as they do heat to the rub. Because of the high amount of sugar, which can burn easily, this rub is best used when cooking food by the Indirect Method or when cooking pieces of food that take only a few minutes over direct heat.