You can use as much of this as you can pack on the meat without over salting. 🙂
However in the spirit of this site, you may want to remove it and salt separately.
1 Cup Sugar - raw/dark/light brown all work.
4 TB Ancho Chile Powder
4 TB Black Pepper - fresh ground, or at least coarse-ground.
2 TB Paprika
2 TB Granulated Garlic
4 TSP kosher salt coarse
1 TSP Cinnamon
2 TSP cayenne pepper
4 TSP Granulated Onion
4 TSP Cumin
You can check the heat after it’s mixed. If the finish gets too hot, add more sugar.
Keep in mind that cooking will decrease the heat slightly.
Although there is a lot of sugar, this is a balance of sweet and savory heat.
However in the spirit of this site, you may want to remove it and salt separately.
1 Cup Sugar - raw/dark/light brown all work.
4 TB Ancho Chile Powder
4 TB Black Pepper - fresh ground, or at least coarse-ground.
2 TB Paprika
2 TB Granulated Garlic
4 TSP kosher salt coarse
1 TSP Cinnamon
2 TSP cayenne pepper
4 TSP Granulated Onion
4 TSP Cumin
You can check the heat after it’s mixed. If the finish gets too hot, add more sugar.
Keep in mind that cooking will decrease the heat slightly.
Although there is a lot of sugar, this is a balance of sweet and savory heat.
