“Dry rub” – where a mix of ground dry spices, salt and brown sugar are rubbed into the meat before cooking – is my favourite kind of barbecue. The spice mix I use is based on the regional style of Kansas City, and this recipe may make a little more than you need but you can keep the rest in a jar in a cupboard.
I’ve simplified this recipe from the one I served at the Supper Club after being informed by my friends that it was pure insanity. I still recommend the curing step as it gets flavour deep into the pork and keeps the meat moist during cooking.
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