Preheat your oven or grill to a hot, steady temperature (about 400°F / 200°C). Yes, preheating matters—trust me on this.
Stir together all the rub ingredients in a bowl until they look like a uniform sunset. No clumps, please.
Pat your protein or veggies dry. Moisture is the enemy of a good crust, so give it a quick pat-down with paper towels.
Coat with olive oil, then dust with the rub. Make sure every piece is coated—no sneaky dry spots on the back sides.
Spread in a single layer on a baking sheet or grill grate. Crowded is boring; you want color and caramelization, not steam.
Cook until you have a caramelized crust and the internal temp is safe for what you’re cooking. Times vary, but plan for 15–25 minutes for veggies and 20–30 minutes for chicken, flipping once.
