So, I’ve been tinkering with a rub recipe for pork named for the awesome chiles from New Mexico, and now that I’ve had a chance to use it on pulled pork last night, I wanted to share:
Down the Hatch rub
2T citrus pepper**
T ground mild green New Mexico chiles
T white table sugar
T garlic powder
T onion powder
T mustard powder
T white balsamic Vinegar powder**
So, the idea here was to have a bright, tangy rub with a citrus note to it, while avoiding too much in the way of darker favors like coffee, cocoa, etc. having used this on spareribs and shoulder, I’m very happy with the results. Note that I dry brine meat with salt before smoking (1/2 tsp per pound) so there’s no salt in the rub itself. This makes enough rub to generously cover a pork shoulder.
The citrus pepper (I get this, the chili power, and the balsamic vinegar powder from Savory Spice) has some onion, garlic, and a bit of paprika in it. I think you could get a reasonable approximation with a tablespoon of finely ground black pepper and 1 teaspoon each of lemon and orange peel. I like the vinegar powder a lot, but I think the rub would be fine without, just a bit less zingy.
The rub has a very nice mild heat from the ginger and mild green chile. You could use hotter chiles if you wanted more heat or a completely different kind if you like. You can get ground mild hatch chiles and balsamic vinegar powder on Amazon.
I have not cooked any lamb on the smoker yet, but will probably set my sights on that soon. I’ve been kicking around a lamb rub in my head too.