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Home-grown Patent Rub

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

1 t Kosher salt
1 t Ground hot red chile pepper
1 t Whole peppercorns
1 t Whole black [or yellow]
mustard seeds
3 Whole juniper berries, up
to 4
1 T Peanut oil
1 T Apple cider vinegar
1 T Dark brown sugar
1 Clove garlic, crushed
through a garlic press

INSTRUCTIONS

1998    
(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@ix.netcom.com> on
Mar 15,

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