John thorne's home-grown patent rub

Yield: 1 Servings

Measure 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 \N 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

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

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