Friday, June 13, 2008

All Purpose Barbeque Rub

This approach to spicing up your grilling flies under the radar. You don't really think about a spice rub, but it's one of the most flavorful.

The cumin and cayenne pepper in this rub, adds a nice Southwestern flavor to whatever you are gilling.
You'll Need:
  • 2 tablespoons kosher or coarse salt
  • 2 teaspoons black pepper, ground
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano leaves, dried
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
In a small bowl:
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.

2 comments :

jsolak said...

This rub is simular to the receipe from my Grandmother who used the kosher salt, paprika, black pepper, and garlic powder. A little water was then added to form a paste and it was rubbed all over a brisket for slow cooking (pot roast). No measurements were given you mixed in the spices as you liked them rubbed and let the meat sit about 2 hours.

Will Clower said...

Sounds wonderful! Something I've done in the past is to try and use a bit of vinegar with my meat bastes/rubs, just as your grandmother did with water.

I think the acidic nature of the vinegar helps to make it tender and carry the flavors into the meat.