Recipe By- Stuti Misra

Yields: About ½ cup (enough for 2 racks of ribs or 4–6 steaks) Prep time: 5 minutes

Ingredients

• 2 tbsp Brown sugar (packed) – Helps create a caramelized crust

• 1 tbsp Garlic powder – The savory powerhouse

• 1 tbsp Smoked paprika – For color and smokiness

• 1 tsp Onion powder

• 1 tsp Kosher salt (or ½ tsp table salt)

• 1 tsp Coarse black pepper

• ½ tsp Cayenne pepper (Optional: add only if you like a little heat)

Instructions

1. Combine: In a small bowl or a jar with a tight-fitting lid, add all the ingredients.

2. Mix: Whisk together with a fork (or shake the jar vigorously) until the brown sugar is completely broken up and integrated with the spices. The mixture should look uniform in color.

3. Prep the Meat: Pat your meat dry with a paper towel. This is crucial—removing surface moisture helps the rub stick and ensures a better sear.

4. Apply: Sprinkle the rub generously over the meat. Use your hands to massage it into the surface.

   • For Steak/Chops: Let it sit for 15–20 minutes before cooking.

   • For Ribs/Roasts: Apply the rub 2–4 hours (or even ove ight) before cooking for deeper flavor penetration.

5. Cook: Grill, sear, or roast as desired.

Pro Tip: If you are cooking skin-on chicken (like drumsticks or thighs), brush the skin lightly with a tiny bit of oil before applying the rub. The oil helps the garlic powder and sugar dissolve slightly, creating a sticky, crispy glaze as it cooks.

Storage

Store any leftover rub in an airtight container (like a mason jar or spice bottle) in a cool, dark place. It will stay fresh for up to 3 months. If the brown sugar hardens over time, just give it a hard shake to break it up again.