Chili Rub

Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 tsp. for every ¾ of a lb. Unlike marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.

1 Tbsp. + 1 tsp. chili powder
2 tsp. ground cumin
2 tsp. brown sugar
1 tsp. dried oregano
1 tsp. coarse sea salt

In a small bowl, mix all ingredients. The brown sugar will caramelize slightly when cooked, giving foods a sweet, tasty glaze.

Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.

Makes 10 tsp.