This rub is extremely versatile and is particularly good with pork based products. It’s the classic pulled pork flavour.
Note the absence of salt. The reason for this is that for smoking, the preferred method is to salt the meat first, give it an hour in the fridge to absorb, and then add the rub before popping onto the smoker. When used as a flavour for hams or bacon then the lack of salt also allows you to be more precise when measuring out your cure ingredient.
Shun the pre-made BBQ rubs available in your local supermarket spice aisle, making up a big batch of this and storing it in a jar is the preferred method of you’re a regular smoker, curer and eater of the pig…