- 6 to 8 garlic cloves, minced
- 1 teaspoon salt
- 1/4 cup packed brown sugar
- 1 tablespoon balsamic vinegar
- 1 to 2 tablespoons chili powder
- 2 teaspoons ground cumin
Rubs are dry or pretty dry. And, surprise, you rub them onto the food. Rubs can be prepared ahead in quantity. Store them in a dark, cool place, in something airtight. Rub the food 2 to 24 hours before cooking, and then cover and refrigerate. Let the food stand at room temperature about 1 hour prior to cooking. This makes cooking quicker and the end result moister.
We like this rub on pork roasts and pork chops, cooked on our grill. Mash garlic and salt before combining with other ingredients.