SOUTHERN BARBECUE DRY RUB
About 2 cups
Southern barbecue chefs rub spice mixtures like this one onto pork or beef before starting the long, slow cooking that will transform it into barbecue. By the end of cooking, it will have produced a dark, crusty “bark” that is loaded with flavor.
Stir together well in a small bowl:
- ½ cup sweet or hot paprika
- ¼ cup packed brown sugar
- ¼ cup chili powder
- ¼ cup salt
- ¼ cup cracked black peppercorns
- 2 tablespoons cayenne pepper
- 2 tablespoons ground cumin
- 1 teaspoon ground mace