“The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat,” says Brian Perrone. He rubs this smoky-sweet spice blend, a variation on the one he uses at Slows, on baby back pork ribs and brined chicken before loading them into the smoker.
How to Make It
Step
In a bowl, stir the ingredients together.
Make Ahead
The rub can be kept in a jar at room temperature for up to 2 months.