Basic Dry Rub

Makes about ½ cup

The coarse grinds of the turbinado sugar and black pepper create extra texture for this classic dry rub with a hint of sweet heat.

• 2 tablespoons sweet Hungarian paprika
• 1 tablespoon turbinado sugar (such as Sugar in the Raw)
• 1 tablespoon dark brown sugar
• 1 tablespoon ground chipotle
• 1½ teaspoons coarsely ground black pepper
• 1½ teaspoons cayenne pepper
• 1½ teaspoons ground cumin
• 1½ teaspoons granulated onion
• 1½ teaspoons granulated garlic

Combine all the ingredients in a small bowl and mix with a whisk to blend evenly. Store in a tightly covered container in a cool, dark place. The rub keeps for about 6 months, or until the color or pungent aroma fades.

Sweet Heat Dry Rub

Makes about 1 cup

A combination of sugars and molasses, along with chile powder and cayenne, lends sweetness and heat to this hot, sticky, spicy rub.

• 6 tablespoons dark brown sugar
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon turbinado sugar (such as Sugar in the Raw)
• 1½ teaspoons molasses powder (see Resources)
• 1½ teaspoons kosher salt
• ½ teaspoon ground chipotle
• ¼ teaspoon smoked sweet Spanish paprika
• ¼ teaspoon cayenne pepper

Combine all the ingredients in a small bowl and mix with a whisk to blend evenly. Store in a tightly covered container in a cool, dark place. The rub keeps for about 6 months, or until the color or pungent aroma fades.