Aye, There's The Rub

I asked Jeff for the recipe for his pulled pork. You heard the cooking instructions yesterday; here is the rub recipe, which he got from the New York Times. He doubles or triples the recipe, makes it in a huge jar and uses it all summer long on chicken, steak, whatever he's grilling.

On the pork butts, it turned into a rich, black crust over the whole cut and was simply delicious, a little spicy but not crazily so.

Now, if we could just get some reasonable grilling weather, we'd be all set. Aye, there's the rub!

Dry Rub for Barbecuing, thanks to the NY Times

4 tablespoons paprika

4 tablespoons brown sugar

2 tablespoons kosher salt

2 tablespoons cracked back pepper

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons dry mustard

2 tablespoons ground coriander

1 tablespoon cayenne pepper

Mix ingredients together thoroughly and rub them generously all over the meat. Grill as normal.