A dry rub built on maple sugar instead of brown sugar. It does not clump, it browns into a proper bark, and it works on ribs, pork shoulder, chicken and salmon. Make a jar and it lasts all season.
Ingredients
- 1/2 cup Skarda pure maple sugar
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dry mustard
- 1/2 to 1 teaspoon cayenne, to taste
Method
- Stir everything together and store in a jar. Makes about a cup.
- Ribs or pork shoulder: pat dry, rub on generously, rest an hour or overnight. Smoke or roast low (250 to 275 F) until tender.
- Chicken thighs or salmon: rub, then grill or roast at 400 F. Maple sugar browns faster than brown sugar, so pull it a shade earlier than you think.
Notes
- For a glaze at the end, whisk 2 tablespoons of the rub into 1/4 cup of pure maple syrup and brush it on in the last ten minutes.
- Try a pinch on roasted sweet potatoes and on popcorn.