Recipe(tried): Sweet and Smoky Rub - Bonita: Here is a rub that is my interpretation of Mr. Raichlen's several

recipes. I prepare a marvelous rub from Steven Raichlen that I had adapted to PR ingredients and that I use together with my homade Sofrito to prepare wonderful dishes. The rub should be kept in a clear crystal or plastic container, well covered, in the refrigerator or closet.

SWEET AND SMOKY RUB
2 1/2 cups more or less

2/3 cup light brown sugar
2/3 cup granulated sugar
1/2 cup Paprika
1/4 cup Lawry's Seasoned Salt (I use Adovo Pavoch n)
1/4 cup Smoked Salt
1/4 cup onion salt
1/4 cup garlic powder
1/4 cup celery salt
2 tb ground black pepper
2 tb pure chili powder
1 tsp poultry seasoning
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cayenne pepper
2 tb ground cumin
1/2 cup dried oregano leaves, crushed with your hands

Combine all ingredients in a big bowl and whisk together to mix. Transfer to a large jar, cover and store away from heat and light. The rub will keep for several months. This rub was invented to sprinkle on ribs, pork shoulders, briskets and chicken for 3 hours or overnight before baking or grilling. The truth is that I even add 1/4 cup of it when I prepare my Sofrito and the flavor of the Sofrito changes (It is enhanced). You can even add 2 tb to a big Paella dish with the water and the flavor and color will improve converting it in a delicacy and a cooking secret.