CW Florida Quarantine Cookbook

Michael Loeb | Miami Rub Recipe

Ingredients

Dry Rub Pork or Chicken: 1 c granulated white sugar 1 c firmly packed dark brown sugar 1/3 c coarse salt 2 tbsp chipotle powder 1 tbsp ground cumin

1 tbsp onion powder 1 tbsp garlic powder 1 tsp of cayenne pepper 2 tsp cinnamon 1 tsp ground allspice

Preparation

Rub to be used on chicken or pork (I typically double this recipe so I have extra for finishing or for another smoke session). Prepare selected protein day before cooking by rubbing meat liberally. ie chicken wings.....use a few tbsp of veg oil or honey to coat wings before applying rub. Same with baby back ribs.....wrap in press and seal or cover container tightly and store in fridge for at least 4-6 hours or overnight to marinade. Fire up smoker and bring to temp of 225. (wings can be made on grill on medium heat for 35-45 minutes turning frequently to prevent burning and ribs too can be made on grill with an indirect heat method....call me to get more details on this) Always take your meat out of refrigeration an hour before cooking to take off chill and relax the tension. Smoke wings for 2 to 2.5 hours

Smoke ribs for 4- 5 hours depending upon size of racks.... Always use a meat thermometer to prevent overcooking---Ribs internal temp should be 155-165 range, tender to the touch and meat shrinks back from bone by 1/4-1/2" Let all meats rest before serving. I rest everything wrapped in butcher paper and then put inside of a cooler for 45-60 min. If desired, glaze ribs with favorite sauce and throw on grill to caramelize and bring back some warmth. I pair this meats with both acidic and creamy sides to compliment the smoke, sweet, spice and textures that come off the bones. You can make an Asian pickled cucumber slaw, a creamy slaw, baked beans, a garlic bread, corn bread, pickled red onions, etc etc.....just important to have the balance of base, acid, and smoke.