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Saturday, July 3, 2010
A spice rub is a wonderful thing to have on hand -- especially during grilling season -- so you can instantly season things in one fell swoop. It keeps pretty much forever, and all you do is take five minutes to mix up some of your favorite dried and ground spices in an empty spice jar or Tupperware container. Now would be an excellent time to do so, as you can then use it on the chicken, burgers, ribs, and what have you at your Fourth of July cookout/barbecue.
This is a combo I frequently use on roasted chicken thighs or drumsticks, pork chops or ribs, roasted potato wedges tossed in olive oil...the possibilities are endless. Right now, this rub is on six pounds of pork shoulder in my fridge, waiting to be smoked and then shredded into soft tacos garnished with chipotle slaw.
The recipe is phrased in terms of ratios rather than exact measurements so you can make as much as you think you’ll use. Maybe start with a couple tablespoons of each ingredient on the list right after the jump.