One of my favourite rubs for pork. This one uses brown sugar which gives your food a nice bark. It has lots of spices that have a nice heat and work well together. Rub this on your pork the night before your grill and you will be one happy griller.
This rub is one I use for adults only. If you have little hooligans with sensitive taste buds use a milder rub for their food. This one has a bit of heat. Which I love. You can adjust the heat up or down depending on your tolerance level. Start with a little and work your way up. I love this one on pork. I’ll use it for pork tenderloin, pork chops or ribs. I’ve even used it on chicken kebabs, beef kebabs and on chicken breasts. The brown sugar gives a nice bark and the heat is sure to make your mouth happy. It’s definitely meant for low and slow recipes whenever possible because of the amount of brown sugar. If you use it on a fast and hot recipe use caution to make sure it doesn’t burn. Watch it carefully. I like char so I tend to live dangerously.
I think rubs are amazing because you can adjust them to your own taste. You can get in there and it’s like a science experiment. You can tailor it to what you like and what you don’t like. It’s so easy to play with the amounts to make your own signature rub. Experiment and play around until you get the mix you love.
Rubs are typically put on the night before. I usually coat my meat with a thin layer of oil then roll the meat around in the rub until it’s evenly coated. Rub the mixture in and get it in all the crevices. You want to hit every bit of the meat. Then pop the whole thing in a large ziploc type bag, or a container and let it brew in the fridge over night. The flavour it gives meat is fantastic. Magical things happen when you let meat and spices play together in the fridge over night. Don’t peek in and disturb them. You might not want to know what they’re up to in there. Some things can’t be unseen.
Places to stalk Kiss my Smoke!
- 1 cup brown sugar
- ¼ cup fine sea salt (you can use kosher salt as well)
- ¼ cup garlic powder or flakes (I ran out of flakes, not cool man)
- 1¼ teaspoons of granulated chipotle (more or less to your taste)
- 1 teaspoon chil powder
- ½ teaspoon ancho pepper powder
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper (I'm actually not a fan of black pepper but hubs likes it)
- Pour all your ingredients into a medium sized bowl and mix really well.
- Transfer to an air tight container and seal. I use mason jars for spices. Love them.
- Store in a cool, dry place away from heat and sun.
- When ready to use rub generously on meat the night before you cook it.
- My process is to slightly moisten the meat with oil. Then I coat the meat with rub. Then I rub it in. Then I cover it and pop it in the fridge overnight. I take the meat out about 30 minutes before I need it so I don't grill cold meat.
For those watching their sugar or salt you may not want to use rubs. They are high in salt and sugar for a reason. The salt seasons the meat and the sugar provides the bark, or crust, people love on grilled food. So if you have health issues where you need to avoid sugar or salt you may want to use herbs instead.
Rubs provide a bark to meat. That flavour is incredible. Make sure you rub the night before you grill so the flavour has time to develop. Then make sure you take your meat out of the fridge about 30 minutes before you grill.
Hope you enjoyed today’s tip!
Do you have a favourite rub?
I just picked up Butt Rub while on a road trip to St Jacobs Ontario. Seriously cannot wait to try it. I also picked up a Beer Can Chicken Rub. I love to play around with new rubs and spices.
Thank you for spending some time with me today!
You can look forward to a couple more rub recipes coming up soon. I’m a tad behind due to some internet woes.
Now be confident and get your grill on!