Ingredients:

  • 1/2 cup (100g) Dark Brown Sugar
  • 1/4 cup (30g) Smoked Spanish Paprika
  • 3 tbsp (54g) Coarse Kosher Salt
  • 2 tbsp (16g) Garlic Powder
  • 2 tbsp (16g) Onion Powder
  • 1 tbsp (6g) Dry Mustard Powder
  • 1 tbsp (6g) Freshly Cracked Black Pepper
  • 1 tsp (2g) Cayenne Pepper
  • 1 tsp (2g) Chili Powder
  • 1/2 tsp (1g) Ground Celery Seed

Instructions:

  1. Sift the sugar. Place the dark brown sugar in a wide bowl and break up any large clumps with a fork until it is light and sandy.
  2. Add dry aromatics. Measure out the paprika, garlic powder, and onion powder, adding them to the sugar.
  3. Incorporate the salt. Pour in the coarse kosher salt.
  4. Spice it up. Add the mustard, black pepper, cayenne, and chili powder.
  5. The secret touch. Whisk in the ground celery seed until the color is a uniform, deep terracotta.
  6. Prep the protein. Pat your meat completely dry with paper towels.
  7. Apply the binder. Optionally, brush a very thin layer of yellow mustard or olive oil over the meat.
  8. The Snowfall Technique. Hold your hand about 15 cm above the meat and sprinkle the rub in a steady stream until every centimeter is covered in a thick, matte layer.
  9. Press, don't rub. Gently pat the spices into the meat with your palm.
  10. Rest the meat. Let the seasoned meat sit for at least 30 minutes at room temperature until the rub looks damp and dark.