Hot Rub Recipe

Measure and prepare

Measure all core dry ingredients: smoked paprika, light brown sugar, kosher salt, ground black pepper, garlic powder, onion powder, chipotle chili powder, cayenne pepper, ground cumin, mustard powder, dried oregano, and ground coriander. If the brown sugar has any large clumps, break them up with a fork so it mixes evenly.

Combine

Place all measured core ingredients into a medium mixing bowl. Use a whisk or fork to blend thoroughly for 1–2 minutes until the brown sugar is evenly distributed and the spices form a uniform color and texture.

Optional sieving

For a very fine, even rub, pass the mixture through a fine-mesh sieve into a second bowl, pressing any small lumps through with the back of a spoon. Discard any large residual bits left in the sieve.

Adjust heat and balance

Taste a small pinch of the rub (avoid ingesting large amounts of raw salt). If you want more heat, add up to 1/2–1 tsp extra cayenne or include the crushed red pepper flakes from the optional section. If the rub seems too salty or sweet, adjust by reducing kosher salt or brown sugar in 1/4 tsp increments and remix.

How to apply

To season meat, pat the surface dry. Sprinkle and rub 1–2 tablespoons of the rub per pound of meat, pressing it into the surface so it adheres. For poultry and pork, refrigerate for at least 30 minutes and up to overnight for deeper penetration. For steaks and chops, let sit at room temperature 30–60 minutes before cooking for even cooking.

Storage

Transfer the finished rub to an airtight container or jar. If you live in a humid climate, place a small piece of parchment between lid and rub or store in the refrigerator to prevent clumping from brown sugar. Label with the date; store in a cool, dark place for up to 6 months. Shake or stir before each use.

If using crushed red pepper flakes or instant espresso (optional), add them to the bowl with the core dry ingredients during the Combine step. Crushed red pepper increases texture and heat; espresso deepens savory/umami notes—use sparingly to avoid a pronounced coffee flavor.

After adding optional ingredients, mix, taste, and adjust as described under 'Adjust heat and balance.' Then proceed with sieving (if desired) and storage.