This is my basic rub for pork when I'm making BBQ, and it's especially good on ribs - the recipe makes enough for a typical rack of baby back ribs. You can easily change out ingredients or change amounts to get a different flavor, but this base is pretty well rounded; just make sure to put it on fairly heavily and at least half an hour before transferring the meat to the smoker so the rub has a chance to adhere. I've also included a quadrupled recipe which makes enough for a serious smoking session.
1 T pepper
1.5 T garlic powder
1/2 T mustard powder
1 T onion powder
1/2 T cumin
1 T paprika
5-6 T brown sugar
1 T cayenne, or to taste (this makes it moderately spicy)
1.5 T salt
4x recipe (makes about a quart)
4 T pepper
6 T garlic powder
2 T mustard powder
4 T onion powder
2 T cumin
4 T paprika
20 T brown sugar
4 T cayenne, or to taste (this makes it moderately spicy)
6 T salt
As a footnote before I write up my rib cooking method, a very good basting liquid can be made by combining honey, apple cider vinegar, and kecap manis (Indonesian thick sweet soy sauce). Kecap manis is a sweet soy sauce with a distinctive molasses-like flavor; you could substitute with some soy sauce mixed with molasses, but it wouldn't be quite the same.
ReplyDelete