Mix brown sugar, salt, espresso, black pepper, garlic powder, cumin, and cayenne together in a bowl. To use: rub over chicken and let sit in the refrigerator, 8 hours to overnight, before smoking. Nutrition data for this recipe includes the full amount of rub. The actual amount of rub consumed will vary.

Granulated onion (or onion powder) and granulated garlic (or garlic powder) give the rub an irresistible depth of flavor. Dried oregano lends an herby note to the dry rub. Black pepper provides a little heat. Cayenne pepper gives the rub a spicy kick. Olive oil prevents the chicken from drying out and also creates crispy skin.