It's in the Rub

• Brown sugar mixed with savory salt, pepper, dry mustard, paprika, onion powder, garlic powder and spiced with cayenne pepper makes a good Southern-style rub mixture. Some recipes include more savory herbs such as oregano, sage and thyme. Spicy rubs often include cumin, chipotle chile powder or ancho chile powder. Combine all ingredients in a bowl and blend thoroughly or place ingredients in blender or spice mill and grind until finely powdered. Store unused rub in an airtight jar in a cool, dry place or in the freezer for up to 6 months.

Giving Meat the Rub

• Apply the rub mixture with your hands to coat the surface of the meat. If your rub doesn't have coarse ingredients, you can put it into a shaker and shake it on. Either way, rub or massage the spice mixture into the surface of the meat. The rub does not actually penetrate beyond the surface of the meat, but meat juices are pulled to the surface, combining with the rub to create a crust when grilled or seared. The rub can be applied just before cooking or up to a day in advance, according to "Marinade's, Rubs, Brines, Cures & Glazes" by Jim Tarantino. Store the meat in a plastic bag or covered in the refrigerator until ready to cook.

Slow-Cooking Rubbed Pork

• The easiest way to slow-cook rubbed pork is to place the rubbed pork on a bed of garlic and onions in the slow-cooker or crock-pot. Add a cup of broth to the bottom of the pot and set it on low for 8 hours. You can also roast the pork outdoors in the smoker or in a 225 degree Fahrenheit oven until it is falling apart tender, approximately 1 1/2 hours per pound of pork roast.

Rubs vs. Marinades

• Rubs are made from dry ingredients, while marinades are wet. Marinades also include acidic ingredients such as wine, vinegar, citrus juice or fruit juice that tenderizes the meat and usually an oil to moisturize it. Rubs are particularly suitable for tender cuts of pork such as the loin or spare ribs. Tougher cuts of pork like the pork shoulder benefit from the tenderizing effects of the marinade, but marinating and dry rubs are often used interchangeably and sometimes both are used to add deeper flavor to a recipe. Mixing marinade ingredients in a blender or food processor helps to emulsify the mixture so that it stays mixed longer. A Cuban-style pork marinade might include lemon, lime and orange juice, garlic, bay leaves, oregano, red pepper flakes, soy sauce, dark brown sugar and olive oil. A Southern-style marinade might include apple cider, apple cider vinegar, Dijon mustard, tarragon, honey, black pepper, shallots, salt and olive oil. Notice that the flavors in both marinades are still a mixture of sweet, savory and spicy.