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Southern
Rub
| 2 tablespoons salt
2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons freshly cracked black pepper 1 tablespoon cayenne pepper 4 tablespoons paprika Mix together all ingredients and place in a shaker if you have one. The rub should be applied at least the night before cooking. Longer, up to three days, is better. Shake the rub over the entire surface of the meat. Use a generous amount at first and then, as it starts to get moist and adhere, add more. Do not rub it in, as that only results in uneven distribution. Wrap the meat loosely in butcher paper and leave in the refrigerator until a couple of hours before smoking. This recipe can be doubled or made in multiples depending on how much you need. |
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