Barbeque Rub

When spices are applied as a rub, their flavors permeate the meat during cooking with an intensity that sauces can't match. Dredge raw chicken, pork, or beef in the barbecue rub one to three days before grilling. If desired, baste with barbecue sauce toward the end of cooking, so it doesn't char. Dry rubs add intense flavor to chicken, pork, or beef. Apply the rub at least one hour and up to three days before cooking.

1 cup chili powder
3 Tbsp. paprika
3 Tbsp. fresh thyme, finely chopped
2 Tbsp. sea salt
2 Tbsp. garlic powder
1 Tbsp. pepper, freshly cracked
2 tsp. ground cumin
1 tsp. cayenne pepper

Place all ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.

Makes 2 cups.