Weavers - Frote de Carne Ahumada

The brown sugar and cinnamon blend together perfectly, giving a sweet and smoky crust that caramelizes beautifully on my pork shoulder. I've tried it on both a slow smoker and in the oven, and the depth of flavor from the allspice and ginger really stands out without being overpowering.

The cayenne pepper has just enough kick without overpowering the sweet brown sugar base, and it sticks perfectly to wet pork ribs. I've used it twice now and the crust it forms during smoking is exactly what I was hoping for.

The brown sugar and sea salt combo gives the perfect crust on a pork shoulder, and the heat from the cayenne creeps in just right. I've already used it twice this week, once on ribs and once on a quick pork chop, and both came out juicy with a nice smoky sweetness.