Ad Hoc at Home. I made a few big batches of the rub and packaged it in cute little 4 ounce glass jars that I got at Ikea. I then affixed to the jar a label, gold bow, and a tiny recipe book with cooking suggestions for the rub.
I originally fell in love with this rub after receiving a tin of Ad Hoc Rub from my friend Sue who had bought it for me for my birthday from Williams Sonoma. It was absolutely delicious, so imagine my delight when I found the recipe for the same rub in my Ad Hoc cookbook (also a birthday present from Sue and Lara). Williams Sonoma sells a 3 ounce container for $12.00, so save yourself $11.50 and make it at home! This spice rub is sweet and spicy, and is perfect on chicken, beef, pork, tofu and more.
MY FAVORITE HOT & SWEET SPICE RUB
Adapted from At Hoc At Home by Thomas Keller
Makes about eight ½-cup servings
1 cup dark brown sugar
3 tablespoons fine sea salt
3 teaspoons smoked paprika
½ teaspoon cayenne pepper (up to 1 teaspoon for extra heat)
2 teaspoons granulated garlic
1 teaspoon ground allspice
1 teaspoon red pepper flakes
Combine all ingredients. This rub is perfect on pork, beef, chicken, tofu, and more. Rub ½ cup onto each pound, and then cook as desired. See cooking suggestions below.
Sticky Chicken Wings
Rub 1 cup onto 3 pounds of chicken wings. Refrigerate for at least 2 hours to develop the flavors. Bake skin side up in a single layer on a foil lined baking dish at 375 degrees for 45 minutes. Flip wings once after 30 minutes of baking.
BBQ Steak Tips
Rub ½ cup of spice rub onto 1 pound of grass-fed sirloin steak tips. Marinate at room temperature for ½ hour. Grill over medium-high heat to desired doneness.
Glazed Pork Chops
Mix ½ cup of rub with ¼ cup of extra virgin olive oil and ¼ cup water. Pour over 1 pound of bone-in pork chops and marinate overnight. Place the pork chops in a foil lined baking dish and pour the marinade over top. Bake at 375 degrees for 45 minutes.
Sweet & Spicy Chicken Tenders
Rub ½ cup onto 1 pound of chicken breast tenders. Sauté with extra virgin olive oil in a non-stick skillet over medium high heat until caramelized and cooked through.
Sauté ½ pound of pressed and cubed extra firm tofu in a non-stick pan with extra virgin olive oil until golden. Add ¼ cup chopped pecans and 1 tablespoon of minced garlic. Sauté for 30 seconds more and then stir in 3 tablespoons spice rub. Sauté for 1 minute more, until the tofu is glazed.