<OT> wayward

[Bruce Marshall]

On Saturday 19 August 2006 11:44, Ric Moore wrote:
> Next step up is one with a propane burner for not a whole lot more. I
> use Mesquite charcoal and mesquite chunks that have been soaked in water
> for about 4 hours or so. Anyone got any recipes for homemade rubs? I've
> tried salt and red pepper, but it can get a little too hot, so I use
> paprika to get that layer of red-cooked meat on the outside. Brisket
> cooks really well in one of these, you can do 2 18-22 pounders at once
> in this little thing. When it rusts through in a few years, it's no big
> loss! ?
>
> Now I'm hungry! ?Ric

Stolen from the Cookshack forum  (a great place to learn lots of things about 
BBQ and they accept anyone using anything to cook with)

basic rub:

1 cup brown sugar or light brown sugar or turbinado sugar
1/2 cup kosher salt
1/4 cup paprika
1/4 cup black pepper
1/4 cup ground red pepper
1/8 cup garlic powder
1/8 cup onion powder
1/8 cup ground mustard
1 TBLS ground ginger
1 TBLS ground cinnamon
1 TBLS ground cumin
1 tsp each of your various favorite spices

Mix very well and taste and adjust if necessary.


And what I use  (no salt and not so hot)

 1   Tb  Granulated Garlic
  1   Tb  Toasted Onion Powder
  1   Tb  BBQ Seasoning (Tradewinds Southwest)
  1   Tb  cumin
  3/4 Tb  Tellicherry Pepper
  1   Tb  Oregano
  1   Tsp Smoked Paprika
  1   Tsp Thyme
  1   Tsp Basil
  1   Tb  Brown Sugar       


And supposedly this is Arthur Bryant's rub:

 1 tablespoon ground mustard                    
  2 teaspoons white or black pepper           
  3/4 teaspoon ground celery seed
  2 teaspoons powdered onion
  2 teaspoons powdered garlic
 
  Mix all the ingredients. Generously sprinkle both
  sides of the ribs with the rub and massage it in.
  Let ribs sit at least 12 hours, refrigerated,
  before cooking. This recipe flavors 12 slabs of
  ribs.