🥄 Ingredients:
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1/2 cup maple sugar (or brown sugar if subbing)
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2 tbsp smoked paprika
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1 tbsp kosher salt (or fine sea salt)
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2 tsp onion powder
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2 tsp garlic powder
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1 tsp black pepper (fine ground)
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1 tsp chili powder
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1/2 tsp cayenne pepper (sneaky heat that grows, not immediate burn)
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1/2 tsp chipotle powder (optional, for deeper smoky spice)
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1/4 tsp red pepper flakes, crushed (optional for a very mild slow burn finish)
🧂 Usage:
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Pat pork chops dry.
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Lightly coat in neutral oil (like avocado or olive oil).
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Generously apply rub to all sides. Let sit for 20–30 minutes at room temp or refrigerate overnight for deeper flavor.
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Grill, smoke, or cast iron sear to your desired doneness.
🐖 Flavor Profile:
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First bite: Sweet and smoky
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Middle: Earthy and rich with a hint of savory garlic
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Finish: Mild tingle of heat that lingers but doesn’t sting