Photo: Randy Mayor; Styling: Jan Gautro
Because the sugar in this sweet-savory blend can burn, it's best on meats that cook for extended times over low heat, such as brisket, ribs, or leg of lamb. Try it on spit-roasted whole turkey or chicken--or any meat cooked over indirect heat, such as brined pork chops. In cooler months, use it on meats braised in the slow cooker.
How to Make It
Combine all of the ingredients. Store in an airtight container for up to 2 weeks.
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