Hickory BBQ Rub
This hickory BBQ rub brings the flavor of a smokehouse to ribs that never see a smoker. Hickory smoke powder does the work of the wood fire, while brown sugar and ancho chile add sweetness and a mild fruity heat. Dried lemon peel gives a faint citrus edge. Make one big batch, keep it in a shaker, and use it on pork ribs or fried chicken.
Instructions
Measure all the ingredients into a bowl, or straight into a clean airtight container that has a shaker lid.
Stir or shake the mix well until the color is even and no clumps of brown sugar remain.
Close the lid tightly and store the rub in a cool, dark place, where it keeps for up to 2 years.
Make it personal.
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