John Thorne's Home-Grown Patent Rub

Categories: None

Serves: 1 Servings

Ingredients:

1 ts Non-iodized salt [kosher]
1 ts Ground hot red chile pepper
1 ts Whole black mustard seeds
1 ts Black peppercorns
3 Whole juniper berries
1 tb Peanut oil
1 tb Apple cider vinegar
1 tb Brown sugar
1 lg Clove garlic; crushed
-through a garlic press

Instructions:
I've been reading and enjoying John Thorne's book "Serious Pig." The
section on barbecue includes this rub, which I just tried on some baby
backs with excellent results. I'm pretty new to barbecue, but please trust
me on this one--we all have to take a leap of faith every now and then,
right?

Pound everything in a mortar (or pulse in a food processor) until it's a
thick paste. If necessary, add a little hot water to thin to the
consistency of bottled grainy mustard. Work the result evenly into the meat
and let sit 1/2 hour or so before cooking. Recipe makes enough for 3 racks
of baby backs.

Posted to bbq-digest by wight@odc.net on Mar 16, 1998

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