As you already know the sweet is the brown sugar.
Paprika = heat
black pepper=heat
cayenne pepper=heat
red pepper flakes=heat
chili powder = heat
Chicken doesn't need that much of a dry rub. Brown sugar, Granulated garlic, thyme, paprika, salt and pepper, Rosemary, orange zest. The paprika gives you color and a bit of heat. The brown sugar gives you sweet and caramelization, garlic is in everything, thyme is a nice mild spice with chicken, so is Rosemary, salt combines the flavors. Black pepper is heat. Orange zest will also have a nice mild touch.................Cayenne is the one to watch out for. IMHO it could mess up the rum because it just to hot. a little go a long WAYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY. no one spice should over power another...........A good rub should be the right blend of spices and herbs...take care and happt 4th.................Bill |