Chef Tim Byres of Smoke stops by Good Day to make a rub that will spice up just about any pork dish. He's also promoting Taste of Dallas happening this weekend at Fair Park. The theme this year is BBQ, Burgers and Brew featuring some of the very best barbecue and burger joints around.
BBQ Paprika Pork Spice
This spice has a floral flavor profile, and the smoked paprika brings smokiness. The dark chiles, earthy flavor, and the curry powder are not commonly seen in a barbecue spice. Brown sugar caramelizes when it hits the heat, which helps the spice cling to the meat. This is a workhorse spice mix – you can sprinkle it over salads, grilled asparagus, and vegetables, and it’s also good on chicken. Stored properly, the mix will keep for two years, but always taste to determine if there is still enough zing for you if the spice has been stored a long time.
½ cup curry powder
½ cup dark chili powder
½ cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar
3 tablespoons sugar
2 tablespoons granulated garlic
1 tablespoon ground cumin
1 teaspoon cayenne pepper
Mix all ingredients in a medium bowl, using your hands to break up any clumps.
Do not refrigerate. Store in an airtight container in a cool, dry place, such as your cupboard.