HERE’S THE RUB

Maxim - - THE MAXIM GUIDE TO BUTCHERY -

SA­VORY SOUTH­ERN PORK RUB

8 Tbs. pa­prika 4 Tbs. gar­lic pow­der 2 Tbs. onion pow­der 4 Tbs. fresh ground black pep­per 2 Tbs. mus­tard pow­der 6 Tbs. kosher salt 2 Tbs. dark chili pow­der

Com­bine all in­gre­di­ents, and coat swine. Al­low to rest for 4 hours be­fore cooking.

UN­SURE OF HOW TO SEA­SON PORK? TRY THIS SWEET, SPICY RUB, COUR­TESY OF CRAIG KOKETSU OF NEW YORK CITY’S QUAL­ITY MEATS.

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