LC Who is Quito? Note
And not only that, but what does his tushy have to do with anything? All we can say is he certainly knows his barbecue.
- Quick Glance
- 5 M
- 5 M
- Makes 24 (1-tsp) servings (1/2 cup)
Combine the ingredients in a small jar or airtight container and shake.
The spice rub will keep in a cool, dry place for up to 6 months.
Recipe Testers' Tips
I've got a stash of this rub in my pantry and I intend to keep some on hand at all times for evermore. It has a subtle yet complex taste that's just noticeable enough for me and my husband. (I've gotta confess, I'm not a mustard person, and this is one of the rare rub recipes that doesn't call for it.) I rubbed some baby back ribs with it and then wrapped them in foil and tossed them in a 250°F oven for several hours. I was a little sparing with the rub this time, next time I'll use it with wild abandon. My husband is already thinking about what he wants to use it on next....
We adore rubs at our house. I used this rub on baby back ribs and let them sit in the refrigerator overnight. This recipe is quite a typical combination of ingredients and it works very well. It contains all the components and flavors that a good rub should. In order to make enough for company I had to quadruple the batch. Good thing I did—the ribs disappeared in no time. (I also used homemade barbecue sauce on the slow-roasted ribs.) This is one of my favorite pork rubs now.