1/4 cup brown sugar
1/4 cup fresh thyme, chopped
1/4 cup kosher salt
1 teaspoon garlic powder
5 teaspoons ground allspice
2 teaspoons cayenne pepper
1 teaspoon chili powder
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Remove stems from fresh thyme. Combine all ingredients in a medium bowl, stirring together well.

Remove approximately half of the mixture to a Ziploc freezer bag and freeze for next use (recipe is for a double batch).

To use, the mixture should be rubbed well into any type of meat, poultry or seafood, then the meat should be covered and refrigerated from 2 to 12 hours so that the flavors can work their magic.

24 Hour Variation: Omit salt from rub; sprinkle meat with salt just before cooking. Use this variation when meat will be refrigerated for more than 12 hours.

Submitted by: CM