Recipe by evelyn/athens
By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).
Top Review by Baby Kato
Thanks for a very versatile rub Evelyn. I rubbed this on my pork tenderloins and let them sit all day in the fridge, then I baked them in the oven. What an amazing flavour. I can't wait to try this on a whole chicken. Thanks so much for sharing.
- 1⁄4 cup coarse salt (kosher or sea)
- 1 tablespoon brown sugar
- 1 tablespoon mustard powder
- 1⁄4 cup chili powder
- 2 tablespoons paprika
- 1 teaspoon cayenne
- 2 tablespoons fresh ground black pepper