| 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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