Knock knock knock.
Ahhh, barbecue, that most polarizing and satisfying culinary endeavor. I have gone to great lengths and waited in great lines for delicious barbecue, and have rarely regretted it.
However, sometimes you aren’t in the mood to fight the blue hairs, screaming children of others, and if you’re in Texas – the heat – just for some ‘cue. Sometimes it’s validating to take matters into your own hands.
Now, I am a Texan… well, a New Yorker from Texas… and generally beef is the Bible of barbecue. But I have strayed. Brisket is still generally the king for The Gentleman Caller, but dammit if I don’t love some pork barbecue as well.
We are going to do this step by step. This here is the rub. The perfect dry rub for a pork butt or ribs. This also works brilliantly on pork chops… really any kind of grilled meat. Note that it doesn’t contain any spices that BURN.
Adjust quantities as you need to achieve the yield you want, and let’s go!
What you need:
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 1 tbsp ground oregano
- 1 tbsp crushed red pepper
- 1 tbsp onion powder
- 1 tbsp Mexene chili powder
- 1 tbsp finely ground coffee
- 1/2 tbsp all spice
- 1/2 tbsp cumin
**For a sweeter meat, you have the option of incorporating 1/4 cup of dark brown sugar. I prefer to pour liquid molasses over the meat as it cooks. That way you can control whether or not it burns. Sugar BURNS.
When I am making my own rubs and blends, I prefer to use bulk spices. My favorite bulk spice purveyor in New York City is International Grocery, 543 9th Avenue, NY, NY 10018. It’s easy to miss, but has been in the same location for decades. They also make hummus and baba in house and it’s spectacular. www.internationalgrocerynyc.com 212-279-1000
If you are in Texas, HEB Central Market sells bulk spices. That’s where I go when I am down South. www.centralmarket.com for locations
Rub this on your meat with total abandon!
The Gentleman Caller