“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.
1/3 cup light brown sugar
1/4 cup sweet paprika
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon ancho chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
How to Make It
In a bowl, stir the ingredients together.
The rub can be kept in a jar at room temperature for up to 2 months.
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