southern bbq smokiness

Southern Dry Rub
makes about 1 cup

INGREDIENTS:
1/4 cup soft brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
1/8 cup cumin
1/8 cup garlic powder
1 tbsp ground coriander
1 tbsp chili powder
1 tbsp coarse ground pepper

METHOD:
1. In a small bowl, make the rub by combining all ingredients together.

2. In a wide shallow baking dish, drizzle olive oil over your desired cut of meat or poultry.

3. Pat rub all over the meat or poultry and let it come to room temperature before cooking. This may take 1-2 hours depending on the size and cut. Extra rub can be stored in an airtight container in a dry cool place up to 2 weeks. Discard any rub that has come in contact with raw meat.

4. Preheat oven to 225F (107C) and slowly roast your meat or poultry until the internal temperature comes to:
- Beef 140F (60C) for medium rare
- Pork 145F (63C) for medium
- Chicken 165F (74C)

This may take 2-4 hours depending on the size and cut of your meat or poultry.

5. Rest for 5-10 minutes before carving. Internal temperatures will rise another 3-5 degrees during resting.