Smokehouse

Smoky Mountain Rub

Appalachian smokehouse culture is one of the oldest preservation traditions in the American South, hogs smoked over hickory and apple wood, hanging in cool stone smokehouses through the winter. Black walnut, another Appalachian native, gives this blend its distinctive bitter-sweet earthiness alongside smoked salt and molasses powder in the deep savory register of a serious cure. Use it as a dry rub on pork ribs, brisket, and anything going into a low-and-slow cook.

Best for: ribs, brisket, pork shoulder, beans, collards

A little goes a long way, start with a pinch.