This is our go to rub for dark meats but it works just as well on Pork. It's sweet, spicy and awesome when finished over a naked flame to add a little bit of crunch to the exterior of your food. It's so easy to make - simply bang it all into a bowl and mix together
AuthoradminThis really couldn't be simpler to make and that's why it's our Number 1 dry rub, simply measure out your ingredients into a bowl and mix them all together.
After you've done that it can be stored in zip lock bags or in Kilner Jars it's perfect for gammons, steaks & briskets, in fact anything which requires a little spicy warmth and some sweetness.
All you need to do is pat it onto your item and leave it to rest, preferably overnight in the fridge before cooking. I like to vacuum pack mine for a couple of days to let the flavours really penetrate into the meat but you can just as simply place the food into a sealable bag and squeeze the air out before sealing.
This rub is awesome on so many different foods and our only advice would be - remember it contains sugar and therefore will burn(we pro's like to call it caramelisation) if you aren't careful. Control your heat, if you're using a gas BBQ try turning off every other burner to have a colder section to cook over where you can use the indirect heat.
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