Czar BBQ Rub

Sweet-smoky paprika, garlic, pepper and warm spice with a savory mustard-backed finish.

A barbecue rub works through the balance of savory spice, sweetness and surface browning. Let the rub provide the first layer, then decide whether the finished food actually needs sauce. Pickles, slaw or a little vinegar give useful contrast.

Ribs, chicken, pork, beef, mushrooms, tofu, cauliflower, potatoes and roasted nuts.

Start with 8 g per pound of raw meat; for a fuller coating, work up to 12 g per pound on a later cook after tasting. Weighing is more consistent than spoon measures because grind and density vary. Keep seasoned raw meat refrigerated, reduce the rub on pre-salted meat, and account for salty sauces. For vegetables and everyday cooking, begin with 1 teaspoon per pound and adjust after tasting.

Use indirect heat for sweet rubs and add sugary glazes late. These are starting amounts; your meat, cooking method and taste determine the final seasoning.

For a 4 lb pork shoulder, start with 32 g Czar BBQ Rub. Pat dry, season evenly and refrigerate for 2-12 hours if time allows. Cook with indirect heat at 250-275°F until the bark is set, then cover or wrap with a small splash of water. Continue until a probe slides in easily, commonly around 195-205°F. Plan roughly 6-9 hours, but judge tenderness rather than the clock. Rest covered for 30-60 minutes, shred and mix with defatted cooking juices. Add cider vinegar a teaspoon at a time after tasting.

Contains mustard. Mustard is not one of the U.S. Big 9 allergens but is disclosed for customers who avoid it.

Ingredient overview: Brown sugar, Paprika, Fine salt, Ground black pepper, Garlic powder, Onion powder, Mustard powder, Ground cumin, Cayenne pepper, Ground cinnamon.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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Choose your BBQ rub: 10 styles for pulled pork, pulled chicken and brisket