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All South Barbeque Rub-Richard Thread
* Exported from MasterCook *
All South Barbeque Rub-Richard Thread
Recipe By : Richard Thead
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika
The rub is the second most important part of the BBQ process, next to the
smoking technique. There are two main concepts to keep in mind when
formulating your rub. The proportion of salt should be great enough to
trigger osmosis and begin to draw the moisture from the surface of the meat,
and (some may disagree with this) the proportion of sugar should not be
excessive because it will caramelize and burn during smoking leaving a
bitter taste. However, since sugar contributes to osmosis, it is an
important component and shouldn't be eliminated.
Beyond that, your rub should only be limited by your imagination. Other
ingredients to consider can include paprika, cumin, garlic powder, onion
powder, black pepper, cayenne pepper, chile powder, oregano, sage or
whatever sounds good to you.
I like to keep my rub in a shaker for easy application. Rub should be
applied at least the night before smoking. Anything longer, up to three
days, is better. Shake the rub over the entire surface of the meat to be
smoked. Use a generous amount at first and then, as it starts to get moist
and adhere, add more. I don't think it's necessary to "rub" it in. I find
that that only results in uneven distribution, and besides, it stains your
hands. Wrap the meat loosely in butcher paper and leave in the fridge until
a couple of hours before smoking.
I find rubs to be far more useful than marinades especially for large pieces
of meat such as briskets and pork butts. For cuts such as these, the
internal and external fat melt through the meat during cooking to keep it
moist. I believe that the texture of the meat is improved by drawing out
excess moisture, before cooking, through osmosis. The dry surface of the
meat and the rub itself combine to produce a flavorful and attractive crust
on the finished product. Unless it is thoroughly blotted dry on the
surface, marinated meat won't color properly.
Samer recipe in system as by : The Thrill of the Grill by Chris Schlesinger
From: Ladies Home Journal- August 1991
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NOTES : Simply mix together. I usually double or quadruple the recipe since
it is used liberally.
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