Originally Posted by BASSER
You mentioned you had an awesome rub, care to share?
There really isn't one. It's one of those little of this, little of that till it tastes right things. It's inspired by a Caribbean Jerk which has as many forms as the number of Caribbean islands multiplied by the number of grandmothers that live on them.
I love the allspice and other aromatics like star anise. I tend to use less salt in mine than most recipes and I augment it as well with a bit of light brown sugar and cumin. I think it goes really well with pork. So much so that while I may have sauce on hand when I have guests, I serve it on the side and never put it on the ribs that I'm eating.