“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.

Food & Wine
June 2012

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, stir the ingredients together.

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Make Ahead

The rub can be kept in a jar at room temperature for up to 2 months.

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