Writer and chef Scott Hutcheson checks in to help with your Memorial Day cookouts ...
Scott’s All-Purpose BBQ Rub
· 1/4 cup brown sugar
· 2 tablespoons sweet paprika
· 3 tablespoons smoked black pepper*
· 3 tablespoons Kosher salt
· 2 tablespoons cocoa powder
· 2 teaspoons garlic powder
· 1 teaspoon cinnamon
· 1 teaspoon celery seeds
· 1 teaspoon cayenne pepper
Mix all this together and rub it into ribs, pork shoulder, or whatever else you are putting on the grill. Put the rubbed meat into a zip-top bag or wrap it in plastic wrap and let it cure in the refrigerator for at least an hour. Overnight is even better.
*Note: the smoked black pepper is not a necessity. Regular pepper will do, but the smoked stuff really adds a layer of flavor. It is available online from Adriana’s Caravan (http://www.adrianascaravan.com).
Go here, to get Scott's recipes for key lime pie and fruit salad