Elizabeth Karmel's Hot and Sticky BBQ Rub

For Memorial Day

GMA Recipes
Difficulty: Easy
Cook Time: min

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.


  • 1/2 cup packed dark brown sugar
  • 1 1/2 teaspoons coarsely ground pepper
  • 2 tablespoons sugar
  • 1 tablespoon molasses powder, optional
  • 1 tablespoon kosher salt, preferably Morton
  • 1/2 tablespoon hot smoked Spanish paprika
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon cayenne pepper
  • Cooking Directions

    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

    Recipe Summary

    Main Ingredients: spanish paprika, chipotle chile powder, molasses powder, cayenne pepper

    Course: Sauces and marinades

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