Pork dry rub
There’s a lot to be said for dry rubs when they’re done right – they help tenderize the meat, they add flavor, and in some cases, become an element of the dish that’s critical to the overall result, like with baby back ribs when the rub becomes the “bark” or crispy crust that holds in all the tender, juicy, meatiness. This is the one I use for my pork. It’s a slightly adapted version of Meathead Goldwyn’s Memphis Dust, the guy I learned BBQ from.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup hot paprika
1/4 cup kosher salt
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 Tablespoons garlic powder
2 tablespoons dried rosemary leaves, ground to a powder
Mix all ingredients, use liberally as a dry rub, conservatively as a seasoning blend. Store in a zip top bag or other airtight container.