- Prep time
- 15 minutes PT15M
- Cook time
- 4¼ dry cups; enough spice rub to smoke 2-3 full racks of baby back ribs or 2 boneless pork shoulders
While this recipe contains all of the traditional components that constitute a good ol BBQ rub – chili powder, celery salt, paprika, ground mustard and a wee bit of brown sugar – it also includes the unusual presence of candied ginger and cinnamon. We decided to go spicy when we created this recipe, so we chose to add hot red pepper flakes to give the finished meat a nice little kick. Of course, if you tend to be a little bashful around hot peppers, reduce the quantity to suit your own tolerance. You can also counter-balance the spiciness by basting the ribs or shoulder during the last half-hour with a sweet BBQ sauce by Earth & Vine or Cookwell & Co.
- 1 cup brown sugar
- ½ cup cracked black pepper
- ½ cup dark chili powder
- ½ cup celery salt
- ¼ cup paprika
- ¼ cup ground mustard
- 2 tablespoons ground cinnamon
- 1½-2 tablespoons red pepper flakes
- 1 cup candied ginger, minced
Mince ginger in food processor or with knife. Mix with remaining ingredients. Store Nugget’s Spicy Pork Rub in cool, dry container for up to 1 month.
Brown ales favor a maltier character over hops, and are usually slightly sweet on the palate. Average alcohol by volume: 4.0-7.0%
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.