All South Barbeque Rub Recipe
Recipe Ingredients
2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chile powder
2 tbsp freshly cracked black
1 pepper
1 tbsp cayenne pepper
4 tbsp paprika
Recipe Preparation
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.
Recipe By : Richard Thead
Servings: 1
Back to Meat Recipes
Food Tips of the Week
Diet hints and tipsIn deciding on a diet, it is essential to attempt to lower your consumption of fat, salt and refined carbohydrates.
Some reduced carb diet guidlines:
* Understand the food labels Watch out for the food label that proclaims 'low carb' - check the nutritional information on the rear of the can or package. Some are only a little less and in some cases still higher than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - often the carbs are identical.
* Use reduced carbohydrate chocolate for chocolate muffins. If you have taken the time to convert your tasty chocolate chip cookie or muffins recipe using soy flour, it would be madness to mix in those high carbohydrate standard chocolate. Chop up a reduced carb bar of chocolate into tiny chunks and use that in its place.
Foods containing carotenes
(includes paprika, turnip greens and tomato puree)
These colorful plants have high levels of carotenes (alpha and beta) believed by scientists to play a role in helping stop cancer, spefically cancer of the lungs. The majority of these are also low in calories, so you should add them to your weight loss program.
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