Sun-evaporated sea salt infused with rich, chocolatey cocoa, earthy cumin, roasted garlic, smoked paprika, a menage a trois of chilis, plus a hint of sweet cinnamon.
This rub was made for my everything-but-the-kitchen-sink pulled pork, but it is equally delicious when used as a rub for chicken, salmon or flank steak. Or sprinkle a generous pinch of this rub into smoky baked beans with bacon and Sriracha. The choice is yours.
How to use this as a rub:
1. Use 1-2 tablespoons per pound of meat.
2. Rub generously over choice of meat.
3. Cover meat and place in the refrigerator for at least 1 hour, or up to overnight.