A smoky, well-balanced spice rub with a little heat, plus a barbecue sauce built from the same mix. Salty, sweet, tangy and just spicy enough, and it holds in the fridge for whenever you need it.
From the Chef
Most rubs on the shelf already have salt and sugar baked in, which means you’re never quite sure how seasoned your food actually is until it hits the grill. Keeping them separate lets you use as much rub as you want without guessing. The sauce takes the same rub and turns it into something with real depth, we like Valentina’s for the hot sauce here, a mild Mexican sauce built on arbol chillies that leans into the same smokiness as the rub. Want it sweeter, add sugar. Tangier, add vinegar. It’s built to be adjusted.