Name: John Thorne's Home-Grown Patent Rub
Ingredients: 1 ts Non-iodized salt [kosher]; 1 ts Ground hot red chile pepper; 1 ts Whole black mustard seeds; 1 ts Black peppercorns; 3 Whole juniper berries; 1 tb Peanut oil; 1 tb Apple cider vinegar; 1 tb Brown sugar; 1 lg Clove garlic; crushed through a garlic press

Someone may ask, “But why should I rise early?” To remain too long in bed is a waste of time. Wasting time is unbecoming of a saint who is bought by the precious blood of Jesus. His time and all he has is to be used for the Lord. If we sleep more than is necessary for the refreshment of the body, it is wasting time the Lord has entrusted us to be used for His glory, for our own benefit, and for the benefit of the saints and unbelievers around us… Anyone who spends one, two, three hours in prayer and meditation before breakfast will soon discover the beneficial effect early rising has on the outward and inward man.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

1	ts	Non-iodized salt [kosher]
1	ts	Ground hot red chile pepper
1	ts	Whole black mustard seeds
1	ts	Black peppercorns
3		Whole juniper berries
1	tb	Peanut oil
1	tb	Apple cider vinegar
1	tb	Brown sugar
1	lg	Clove garlic; crushed through a garlic press

INSTRUCTIONS

I've been reading and enjoying John Thorne's book "Serious Pig." The
section on barbecue includes this rub, which I just tried on some baby
backs with excellent results. I'm pretty new to barbecue, but please trust
me on this one--we all have to take a leap of faith every now and then,
right?
Pound everything in a mortar (or pulse in a food processor) until it's a
thick paste. If necessary, add a little hot water to thin to the
consistency of bottled grainy mustard. Work the result evenly into the meat
and let sit 1/2 hour or so before cooking. Recipe makes enough for 3 racks
of baby backs.
Posted to bbq-digest by wight@odc.net on Mar 16, 1998

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