This might be the kitchen sink of rubs, a bit of almost everything. It’s a complex, pungent and mildly spicy flavor; perfect to cut through the buttery richness of pork. I admit, though, it finds itself, somehow, sprinkled on chicken wings, or during the summer dusted over a little grilled chicken breast. Now and then, it might show up on a few grilled veggies, here and there, perhaps grilled corn or a plank or two of potato. This works well, too, in a buttermilk marinade for chicken or shrimp.
My favorite thing about this rub is that it is so good on barbecued items served dry, but it’s a little magical with a sauce, too. A sweet sauce will take the edge off while a vinegar based one will compliment it nicely, and something a bit spicy? Well it just rounds out the flavor. This is marvelous on my Slow Cooker Pulled Pork and even better on a Smoked Shoulder.
Feel free to tinker to your heart’s content. This blend is heavy on the pepper, which gives it a bit of raw heat, with the other flavors playing a more subtle role. It has what I’d describe as a clean taste, sweet heat, but on the mild side, with no herbaceous notes. I’d call it a mix of Down South, with a hint of Southwestern and Cali, all playing together.
Basic Rib Rub
- 1/2 cup brown sugar, tightly packed
- 2 tablespoon paprika (I like Spanish paprika in this, now & then)
- 1 tablespoon salt *
- 1 tablespoon ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon mustard powder
- 1 1/2 teaspoons granulated onion or 1/2 teaspoon onion powder
- 1 1/2 teaspoons granulated garlic or 1/2 teaspoon of garlic powder
Mix all ingredients together. Store in a jar, tightly lidded, in a cool, dark place. Makes a little more than a cup.
Use as desired, light or heavy, on barbecued items. I would recommend massaging this into the meat, then tightly wrapping meat, letting it rest, for two to three hours in the fridge. Overnight? Why not!
* Any time I go beyond two to three hours for a rub, brine or marinade, I use kosher rather than table salt. Here’s a great conversion chart from Morton. (Not all kosher salts use the same conversion ratio.)
Hint: If you ever pull something out like this to find it has formed clumps, don’t despair! Toss it in the food processor and pulse a few seconds, or place in a baggie and roll over it with a rolling pin. Good as new!
from the kitchen of http://www.frugalhausfrau.com