Photo by Pierre Ware
Brisket Rub at Lowry Hill Meats in Minneapolis for brisket
Rib Rub at Von Hanson’s various locations for baby back ribs, or mix it with some melted butter and pour over popcorn
Bourbon and Smoke Rub at Hackenmueller’s in Robbinsdale for prime rib
Tennessee Hot at various grocery stores as a dry rub on salmon to make blackened salmon
Chicken Dredge at the St. Paul Meat Shop for fresh chicken. When not mixed with flour, this makes a great all-purpose seasoning.
None of these spices are necessarily meat specific; you can choose based on flavor profiles. The brisket rub is sweet with cinnamon and brown sugar, while the Tennessee Hot and Rib Rub are a little spicy with cayenne and pepper. Don’t be afraid to try unusual and new combinations. And when you do, share them with me.
–Justin Sutherland, chef/owner of Handsome Hog
