At the beginning of the season, restock your cool, dark, and dry cottage pantry with fresh spices—old, flavourless back-of-the-cupboard spices have no business touching the meat you’re going to lovingly smoke for several hours. Whole spices keep better than ground, and can be toasted in a dry pan over medium heat for added flavour; grind them in an inexpensive coffee grinder. These flavourings, the foundation of many rubs, should be at the top of your shopping list:
- Spanish or Hungarian paprika
- Cayenne, chili powder, or dried chiles
- Onion and garlic powders
- Cumin seeds
- Peppercorns
- Mustard seeds
- Aromatic dried herbs such as oregano, rosemary, and thyme
