SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB
I have many different dry rubs. This one is designed to work with cuts of pork, and beef, over the low/slow times usually associated with smoking. It helps to generate a nice "bark" on things like beef and pork, but I would not recommend it for pan frying, or high-heat oven baking. I have other rubs for that. When the...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
- 3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
- 4. Gather your ingredients (mise en place).
- 5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
- 6. PLATE/PRESENT
- 7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
- 8. Keep the faith, and keep cooking.
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