This rub, right here. After several years of throwing handfuls of spices and herbs together with reckless abandon, at some point I needed to find a flavor that was consistent enough for someone as lazy as I am. I tried looking for recommendations and variations from some of my favorite chefs and friends, coming only to the conclusion that I should make my own. I’ve removed the salt, to give a little more freedom to individual tastes and techniques. When it comes to pork and chicken, I’ve been introducing the salt in a wet brine for optimal distribution. For beef, dry brine works best. And for seafood, only a light finishing salt is needed. So this way I can pack all the savory into one jar and relax. Sticks best to cold meats, using oil or butter, since the dry herbs are fat-soluble.
Also makes a great gift to pass around to your friends and family.
Spice rub for smokin’ stuff and things.
Ingredients
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3/4 cup firmly packed dark brown sugar
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3/4 cup white sugar
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1/2 cup paprika
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1/4 cup garlic powder
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2 tablespoons ground black pepper
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2 tablespoons ground ginger powder
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2 tablespoons onion powder
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2 tablespoons mustard powder
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1 tablespoons chilli powder
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2 teaspoons ground rosemary
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1 teaspoon ground cumin
Directions
- The paprika, chili, rosemary, and cumin can be bloomed in a pan over low heat before adding to the blend. Pulse in a blender until smooth. Store in a mason jar or other air-tight container.
- Use a generous coating for smoking or indirect cooking, lighter for grilling or direct heat cooking.
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