Matt Groark’s Hot Honey Rub

• 2 tablespoons dark brown sugar
• 2 tablespoons honey granules
• 2 teaspoons chipotle chili powder (or substitute cayenne or ancho chili powder)
• 1 teaspoon crushed red pepper
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cloves

Salt (added separately)
• Morton Kosher Salt: ½ teaspoon per pound of meat (or adjust to taste)

1. In a small bowl, combine all of the ingredients except the salt.
2. Mix until everything is evenly blended.
3. Use immediately, or store in an airtight container in a cool, dry place for up to 1 year. Be sure to label and date the container.

How to Use
• Apply 1 tablespoon of rub per pound of meat.
• Season separately with ½ teaspoon Morton Kosher Salt per pound, unless the meat has already been brined.