Home-grown patent rub
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Kosher salt |
| 1 | teaspoon | Ground hot red chile pepper |
| 1 | teaspoon | Whole peppercorns |
| 1 | teaspoon | Whole black [or yellow] mustard seeds |
| 3 | Whole juniper berries; (up to 4) | |
| 1 | tablespoon | Peanut oil |
| 1 | tablespoon | Apple cider vinegar |
| 1 | tablespoon | Dark brown sugar |
| 1 | large | Clove garlic; crushed through a garlic press |
Directions
(from John Thorne's "Serious Pig") - coats 3 or 4 racks baby backs "Pound all this for a few minutes in a mortar (or pulse-process in a food processor) until the blend is a thick paste. Then thin it, if necessary, with a dribble of hot water until it is the consistency of bottled grainy mustard. Work the resulting rub evenly into the meat with the fingers and let it sit for about 30 minutes before putting it into the cooker. For beef ribs, omit the mustard seed and juniper berries." Posted to bbq-digest by Cathy Loup <celoup@...> on Mar 15, 1998