Mix all ingredients in small bowl. This rub, , is a little sweet, a little hot, with just a hint of clove.
It can be used on just (about anything that you plan to barbecue, that is, to cook over low, indirect heat for a long period of time. For large red-meat roasts, such as leg of lamb or standing rib, increase the Cayenne pepper from one teaspoon to one tablespoon and substitute one teaspoon cinnamon for the ground Cloves.
Servings: Makes 1 cup