Dry Rub
This dry rub is a quick American-style barbecue seasoning built on paprika and light brown sugar. The sugar gives pork a sweet, caramelized crust, while salt, mustard, cayenne and cumin keep it savory with a little heat. It takes five minutes and one bag to mix. Rub it onto ribs or a pork roast, rest the meat in the refrigerator for an hour, and keep the extra in a sealed container.
Instructions
Put the paprika, light brown sugar, salt, dry mustard, black pepper, cayenne pepper and cumin into a zip-top bag.
Seal the bag, pressing out most of the air, and shake it well until the mixture is an even reddish brown with no streaks of pale sugar or salt.
To use the rub, coat the meat all over with it, such as ribs or a pork roast. Put the meat in the refrigerator for about an hour so the seasoning can work into the surface.
Transfer any leftover rub to an airtight container for storage.
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