The beauty in barbecue is simplicity. Good quality meat and fire does most of the hard work in this old-school way of cooking, but a good dry rub is the foundation to all great smoked meats. Down South, rubs aren’t complicated at all and usually consist of just kosher salt and fresh cracked pepper. Our version is very similar, but we add a little light brown sugar to compliment the sweetness of the meat, and pinch of cayenne for color
- 1 Cup kosher salt
- 1 Cup butcher or coarse-cracked black pepper
- 1/4 Cup light brown sugar
- 1 Tablespoon cayenne pepper
In a small bowl, mix all the ingredients together until well incorporated. Store the rub in an airtight container until ready to use.