Well, it’s summer, and if if it wasn’t for Barbecue, I’d move to New Zealand for the winter. Thankfully cooking meat over a fire is as old as time and my wife won’t leave me for moving to New Zealand in the summer. Does that make any sense?
No.
About 5 years ago I read this BBQ brisket “recipe.” I put recipe in quotes because it was more of a narrative than a recipe. Some girl had interviewed this old guy on how to make his famous brisket. I wish I could find this again but Google has failed me for the first time. Anyways, the thing I remember most was his Recipe for BBQ rub. Here it is:
- 1 part pepper
- 1 part salt
- 1 part paprika
Thats it. Simple and delicious. In my BBQ sauce recipe (which I will post in the near future), I specify a measure of BBQ rub, and It’s these three ingredients I refer too. Now, if I’m cooking brisket, I like to add a half part chili powder to the rub. If I’m cooking a pork shoulder I sometimes add a bit of caraway before I use the rub (that’s the German in me). For ribs, I never use anything else.
Word of caution, NEVER use anything sweet in your rub. It’l just burn and go nasty, even at low temps, but you know this already. However… I marinate my pork shoulder in apple juice for a couple days, then rinse and dry it off before applying the rub. The sweetness gets into the meat, but doesn’t ruin the rub.
October 27th, 2009 at 7:42 pm
[...] to be dabbled with. Consider it a canvas on which to work with. This recipe calls for my simple BBQ rub, which is just salt, pepper, and paprika. This recipe also requires a BBQ smoker. As with any kind [...]