John thorne's home-grown patent rub
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Non-iodized salt [kosher] |
| 1 | teaspoon | Ground hot red chile pepper |
| 1 | teaspoon | Whole black mustard seeds |
| 1 | teaspoon | Black peppercorns |
| 3 | Whole juniper berries | |
| 1 | tablespoon | Peanut oil |
| 1 | tablespoon | Apple cider vinegar |
| 1 | tablespoon | Brown sugar |
| 1 | large | Clove garlic; crushed through a garlic press |
Directions
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 ½ hour or so before cooking. Recipe makes enough for 3 racks of baby backs.
Posted to bbq-digest by wight@... on Mar 16, 1998