The key ingredient to this rub, which grilling maven Adam Perry Lang likes on cuts of pork, is Chimayó chile, an heirloom varietal that tastes slightly of curry powder, harvested in the town of Chimayó in New Mexico. Including it in your rub requires a little forethought—it’s not mass produced like common chile powder, and generally has to be ordered online—but the flavor it imparts is well worth it, says Lang. Before cooking, he recommends coating your meat with a drizzle of pork or bacon fat and a “mustard moisturizer”—yellow ballpark mustard is his go-to, because of the nostalgic flavors it invokes with each bite—to help tenderize the meat and allow the rub to adhere. For a pork butt that’ll be cooking low-and-slow for hours, add the rub on at the beginning and let sit for up to 3 hours. For a pork chop or something that’ll be on the grill over high heat, sprinkle it on toward the end of cooking, to prevent the flavors of the rub from carbonizing.
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- 1⁄2 cup Chimayó hot chile powder
- 2 tbsp. light brown sugar, firmly packed
- 1 tbsp. garlic salt
- 1 tbsp. freshly ground black pepper
- 1 tbsp. kosher salt
- Mix all ingredients until combined. The rub will stay stored in an airtight container for up to 3 months.