Smoky Sweet BBQ Rub
|¼||cup smoked sweet paprika|
|½||cup Sugar In The Raw® (or Agave In The Raw® plus 2 tablespoons each of apple cider vinegar and extra virgin olive oil)|
|2||tablespoons ground cumin|
|2||tablespoons sea salt|
|2||tablespoons ground black pepper|
|1||tablespoon onion powder|
|2||teaspoons garlic powder|
In a medium bowl, stir to combine paprika, Sugar In The Raw® (or Agave In The Raw®, vinegar, and oil), cumin, salt, pepper, onion, and garlic.
To use, evenly rub mixture over the surface of the meat. Place meat uncovered on a rack above a sheet pan in the refrigerator for at least 8 hours and up to 24 hours to allow the rub to dry out, ensuring a crisp, flavorful crust. Roast, bake, or grill meat as directed in individual recipes (note: do not cook the agave rub version at high heats, as it’s more prone to burn). Store leftover dry rub in an airtight container at room temperature. For the agave rub, store in an airtight container in the fridge up to 6 weeks.
Per serving (1 Tbsp.): 45 calories, 0g fat (0g saturated fat, 0g trans fat), 11g carbohydrates, 1g protein, 1g dietary fiber, 1160mg sodium, 8g sugar