The rub

Our grill definitely gets a workout in the summer. Unfortunately, I realized in June that I’d developed a (bad) habit of soaking whatever meat was up that night in bottled marinade and calling it a day — not really copacetic with the conscious effort I’ve been making to avoid the prepared and processed.

Plus pork tenderloin and chops are our favorite, and marinating was really overkill. But a quick search revealed that a rub would be perfect, and not difficult to make from scratch. After experimenting with a couple I found online, we’ve become very attached to this rub recipe from the This Little Piggy Went to the Farmers Market blog. The rub doesn’t overpower the natural (and delicious) flavor of the pork, and the spices in it are ones I always have on hand.

The spice mixture:


Chops on the grill, après rub: