Serious pig rib rub
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Kosher salt |
| 1 | teaspoon | Ground hot chile; (I like chipotles) |
| 1 | teaspoon | Coarsely ground black peppercorns |
| 1 | teaspoon | Whole black mustard seeds |
| 3 | Whole juniper berries; (up to 4) | |
| 1 | tablespoon | Peanut oil |
| 1 | tablespoon | Apple cider vinegar |
| 1 | tablespoon | Brown sugar |
| 1 | large | Clove garlic; crushed through a garlic press |
Directions
The best (from John Thorne's "Serious Pig") - enough for 3 small racks.
Pound everything in a mortar until it's a thick paste. Work evenly into the meat and let sit ½ hour or so before smoking. Hickory and apple.
Posted to bbq-digest by Cathy Loup <celoup@...> on Jan 19, 1999, converted by MM_Buster v2.0l.