Spice rub

Measure out all ingredients: black pepper, brown sugar, cayenne pepper, chipotle powder, dehydrated lemon peel, paprika, dried rosemary, and salt. Use standard measuring spoons for accuracy and adjust quantities to your desired batch size.

If using whole dried rosemary, place it in a spice grinder or mortar and pestle and grind until it reaches a fine, uniform powder. This ensures even distribution throughout the rub and prevents any coarse pieces from burning during cooking.

Combine all measured spices and the brown sugar into a small mixing bowl. Stir thoroughly with a whisk or fork to ensure the ingredients are evenly blended and no clumps remain.

Break up any clumps of brown sugar by pressing them against the side of the bowl with the back of a spoon. Moisture in the brown sugar can cause clumping, so ensuring a uniform texture is important for consistent seasoning.

Taste a small pinch of the rub and adjust the balance of salt, heat, or smokiness to your preference. Add more cayenne for extra heat, more chipotle for smokiness, or more brown sugar for a touch of sweetness.

Transfer the finished spice rub into an airtight jar or sealed container and label it with the date. Store in a cool, dark place such as a pantry or spice cabinet for up to three months.