More warm than burning-hot spicy, this dry rub gets its peppery kick from cayenne and black pepper. Brown sugar rounds out the sweet-heat in this delicious spice rub.
In a bowl, stir together all ingredients until evenly combined.
Transfer to a tin or bowl; cover and store at room temperature for up to 1 month.
To use, rub about 1 tablespoon rub over 1 pound meat or poultry. Grill, broil, or roast as desired.