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The mix I make is: 40g coaster ground black pepper 40g salt 40g demerara sugar 10g gochujang chilli flakes. 3g hot chilli powder (cayenne) 5g garlic powder And when you apply it, don’t be shy, completely cover the entire joint, I use a slather of frenches American mustard (as it is largely...

I’m with you on that, a several hour smoked pork joint is a fabulous thing, but my favourite is a steak or beef brisket.

I cook, well smoke, a rather fabulous lockheart pork chop rack. Loin of pork, on the bone, with the chine bone removed by the butcher. Brine it for a couple of days, then slather and coat with a rub of salt, ground pepper, garlic granules, Demerara sugar and gochujang chilli flakes, then onto...