Elizabeth Karmel's Hot and Sticky BBQ Rub
For Memorial Day
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.
In a medium bowl, combine all the ingredients and mix well. The rub can be stored in an airtight container for up to 6 months.
Good for seasoning: Pork tenderloin; ribs; beef; chicken; smashed grilled potatoes; pineapple
Course: Sauces and marinades