With grilling season in full swing we've been testing new rub and marinade recipes. Here's one of our new favorite rubs to enjoy all summer long. Though technically you can apply a rub and let it sit for an hour at room temperature before grilling, we prefer to chill it overnight for best results and maximum flavor.
2 TBSP fennel seeds
1 tsp ground mustard
1/2 tsp ground black pepper
1 tsp crushed red pepper flakes
1 tsp ground cinnamon
1 tsp ground thyme or 1 TBSP chopped fresh thyme
2 lbs pork chops or tenderloin
Toast fennel seeds in a small saucepan over medium heat, stirring occasionally, until fragrant. Add remaining ingredients except salt and toast, stirring constantly for an additional 30 seconds to 1 minute. Let cool.
Season protein generously with salt and rub all over with the spice mixture. Cover and let chill overnight. Let pork sit at room temperature 1 hour before cooking. Grill pork, turning occasionally, over medium heat until internal temperature reaches 145 degrees.
Adapted from Pork Shoulder Steaks with Grilled Mustard Greens, Bon Appetit, June/July 2018