- 1/4 cup dark brown sugar
- 3 tablespoons of minced garlic
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 2-3 tablespoons of chipolte chili powder
In a bowl, add enough olive oil to create a paste with the above ingredients. Whisk thoroughly with a fork until mixed. Go slow with the olive oil. The ingredients need to mix, but you don't want the end result to be liquid.
(Vary the amount of chili powder to suit your taste. Some like it hot, others not so much. Same for the minced garlic.)
Apply liberally to beef, pork, chicken, venison, or other wild game. Allow 2-3 hours marinade time, if you like. The meat can be baked, broiled, or grilled. The rub can also be applied to the meat while it is on the grill.