John Thorne’s Home-grown Patent Rub
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | t | Non-iodized salt [kosher] |
| 1 | t | Ground hot red chile pepper |
| 1 | t | Whole black mustard seeds |
| 1 | t | Black peppercorns |
| 3 | Whole juniper berries | |
| 1 | T | Peanut oil |
| 1 | T | Apple cider vinegar |
| 1 | T | Brown sugar |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 5.5mg
Potassium: 75mg
Carbohydrates: 15g
Fiber: <1g
Sugar: 13.5g
Protein: <1g