Page 131 - Barbecue Chicken Made Easy

sugar as many people believe. We use brown sugar for the flavor and white sugar because it improves the bark.
About the rosemary. Several readers tell us they hate rosemary and leave it out. Trust us, it hides in the background and you will never know it is there. It is subtle and important in this blend. Substitute thyme or oregano if you must, but we think rosemary is the best choice. If you can’t find ground rosemary, just grind the leaves in a mortar and pestle or in a coffee grinder or a blender. It will take 2 to 3 tablespoons of leaves to make 2 teaspoons of powder .
About the paprika. Garden variety grocery store American paprika has little flavor and is used mostly for color. However fresh Hungarian or Spanish paprika have mild but distinctive flavors. In many European countries, paprika is hot. Not in the US. If you wish, you can use smoked paprika, especially good if you are cooking indoors, or even mix in some stronger stuff like ancho (slightly spicy), chipotle powder, cayenne, or chili powder (not very hot). Chipotle can be quite hot, so be thoughtful of who will be eating your food.
Method
Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 175°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.