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All-Purpose Rub (Moore)
* Exported from MasterCook *
All-Purpose Rub (Moore)
Recipe By : Mike Moore, Aguanga, California
Serving Size : 1 Preparation Time :0:00
Categories : Grilling
Amount Measure Ingredient -- Preparation Method
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3 tablespoons salt
OR seasoned salt
2 tablespoons brown sugar
1 tablespoon black pepper -- freshly ground
1 tablespoon powdered citric acid
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons garlic salt
1 teaspoon white pepper
1 teaspoon chili powder
1/2 teaspoon onion salt
1/2 teaspoon mustard powder
Combine all ingredients. Good for all meats.
COOKsNOTEs: Moore says that rubs are just dry marinades, and that the
secret to a good rub is balance.
"Start with a unit of sugar and balance it with a unit of salt," he says.
"Once you got the balance, then put in the barbecue seasonings like celery
salt, onion salt and signature spices -- allspice, cinnamon, thyme or
basil."
Moore doesn't "rub" the spices into the meat. He allows the meat to come to
room temperature then coats it, making sure to cover both sides with the
rub mixture. The spices adhere because the cold meat sweats as it comes to
room temperature.
The rub is important because it serves dual purposes. One is to flavor the
meat. The other is to keep the meat juicy.
"Cooking at a low temperature, before you break down the fat, you get a
layer of crust that keeps all the natural juices in there," says Moore.
Texas Grilling; Story about "Texas" Mike Moore of Aguanga: "Moore is
talking about the kind of barbecue that takes at least 12 hours to make a
brisket 'so good you don't need sauce.' Born in Laredo, Texas, Moore had
his own barbecue restaurant in Austin, Texas, before moving to Oceanside
nine years ago and eventually settling in Aguanga. He caters parties and
takes part in barbecue cook-offs, often winning awards for his efforts."
SOURCE: 7/15/1998 By Orlando Ramirez, Riverside: The Press-Enterprise.
McRecipe by pHannema@wizard.ucr.edu
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