B.O.B. Bob is in charge of the charcoal grilling at our house. My job is to make the sides, and hint repeatedly that he is adding way too much salt to the spice rub. That man loves his salt! If he is grilling or smoking two pieces of meat, there is usually a his and hers version for this very reason. This recipe is from the batch of pork barbecue that he made up last weekend, which ended up feeding several people on Sunday night. This time around, I was not stuck eating barbecue for an entire week, because there was only enough left for one additional meal. You have no idea how happy that made me. I love pork in any shape or form, but I can’t eat it day after day, night after night.
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1 Tablespoon Cumin
- 2 Tablespoons Chili Powder
- 2 Tablespoons Freshly Ground Black Pepper
- 1 Teaspoon Cayenne Pepper
- 1/4 Cup Sweet Hungarian Paprika
- Combine all ingredients in a bowl and mix well.
- B.O.B. Bob used 2-tablespoons of cumin in this rub, against my better judgment. Reduce the amount to 1-tablespoon, unless you are really addicted to cumin.
- Rub the pork or other meat that you are grilling/smoking with Dijon mustard, and then coat generously with the spice rub mixture.
- Save any extra spice rub in an airtight glass container.
- Add 1/2-cup additional light brown sugar for much sweeter tasting pulled pork.
- Add 1-teapoon of oregano to the spice mixture.
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