Prep 10 mins
Cook 0 mins
In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I’ve changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I’m not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.
- 2 cups dark brown sugar (packed)
- 2 tablespoons sea salt
- 1 tablespoon fresh ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dry thyme leaves
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper
- 1 teaspoon hot Hungarian paprika
- 1⁄2 teaspoon ground hot Thai red chili pepper
- Mix all ingredients.
- By hand, pack as much on the pork as will stick.
- Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
- Keep leftover rub in a tightly covered jar.
Really S - M - O - O - T - H with just a nip on the tongue! I love this blend, I used it on country ribs with hicory smoke and it made itself a member of the family.
Loved this recipe. My family loved it. There was a small hint of spice but can easily add a little bit more chili power or cayenne to kick it up. Had some of the rub left over and put it on some last minute chicken breasts to put on the smoker. They turned out wonderful with this rub as well. Thank you.
'DELISH" this is unbelievable I really loved this one!!!!!I used it on a pork roast and everyone love it!!!!Thanx-for sharing