Make the Rib Rub:

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½ cup Diamond Crystal kosher salt

¼ cup Jesus’s Tears (aka MSG)

¼ cup freshly ground black pepper

¼ cup paprika

¼ cup chili powder

¼ cup packed light brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

1 teaspoon cayenne powder

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1. Make the rib rub: Mix all of the ingredients and place them in an airtight container. Cover and store in a cool dry place until ready to use.

   Make the Perloo:

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¼ cup olive oil

6 celery stalks, cut into ¼-inch pieces (about 1½ cups)

1 large green bell pepper, cut into ¼-inch pieces

1 medium yellow onion, cut into ¼-inch pieces

2 tablespoons finely chopped garlic

1 (14.5-ounce can stewed tomatoes)

2 teaspoons Rib Rub

1 teaspoon Diamond Crystal kosher salt

6 cups chicken stock

1 cup short-grain rice, such as Charleston Gold or Arborio

12 ounces smoked chicken meat, picked off the bone (roughly half of a bird)

1 bunch scallions, chopped, for garnish

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1. Preheat the oven to 350°F.

2. In a Dutch oven, heat the oil over medium heat.

3. Add the celery, bell pepper, onion, and garlic and cook until the vegetables become translucent and soft, about 15 minutes.

4. Add the stewed tomatoes, rib rub, and salt to the sautéed vegetables and cook until all the liquid is gone and the mixture begins to caramelize on the bottom of the pot, about 15 minutes.

5. Add the stock and bring to a boil.

6. Stir in the rice and smoked chicken and transfer to the oven.

7. Bake uncovered until the rice is soft and cooked through, about 20 minutes.

8. Remove from the oven and garnish with the scallions.