A Conscious Feast by Nicole Aloni

Southern-Style Rub

For pork shoulder, butt or ribs. Apply this an hour or two at room temperature, overnight in the refrigerator, or before packaging to freeze. Finish by roasting, smoking or grilling the pork.

• 1/2 c. brown sugar
• 2 T. granulated garlic
• 2 T. paprika
• 2 T chili powder
• 2 T. black pepper
• 2 T. kosher salt
• 1/4 tsp. cumin
• Pinch cayenne pepper
• Pinch cinnamon

Blend all ingredients and place in a tightly-sealed container. Rub will keep for up to 2 weeks.
To use, pat the meat dry. Apply the rub generously to all sides of the meat. Let meat come to room temperature before cooking. Flavor-rubbed meat can go directly on the grill, into a smoker or in the oven.

Savory Herb Rub

Best on beef roasts, thick steaks, lamb roasts or chicken.

• 1 T. fennel seeds
• 3 T. kosher salt
• 1 T. dried basil
• 2 tsp ground rosemary
• 1 T. ground thyme
• 2 tsp. garlic powder
• 1 tsp. ground black pepper

Pineapple Teriyaki Marinade

Best for pork chops, pork tenderloin or chicken

Makes about 1 1/4 cups

All of the sweet and salty flavors we love on a piece of grilled or roast pork. The addition of the optional jalapeno provides a moderately spicy note that I like in combination with the pineapple.

• 2/3 c. soy sauce
• 1/3 c honey
• 1/3 c. pineapple juice (drained from canned pineapple)
• 2 T. rice vinegar
• 2 T. minced garlic
• 2 T minced gingerroot
• 1/2 c. chopped pineapple
• Optional: 1 jalapeno pepper seeded and minced
• Garnish: Green onions

Bring all ingredients to a boil over medium heat. Let simmer for 5 minutes to blend flavors. Set aside (or refrigerate) for later use. Marinate meat at least 4 hours or overnight in refrigerator or add this to meat that you are going to freeze for later cooking.

To serve, sprinkle the meat with chopped green onions.