Friday, May 30, 2008

Dry Rub for Barbecue

This is the rub that I use, in combination with Mid-South Carolina Mustard Sauce, to prepare Pulled Pork Sandwiches. The rub recipe is from The Cook's Illustrated Guide To Grilling And Barbecue.

The authors say: "You can adjust the proportions of spices in this all-purpose rub or add or subtract a spice, as you wish. For instance, if you don't like spicy foods, reduce the cayenne. Or, if you are using hot chili powder, eliminate the cayenne entirely. This rub works well with ribs and brisket as well."

Makes about 1 cup

4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1-2 teaspoons cayenne pepper

Mix all of the ingredients together in a small bowl.

This rub should be stored in an airtight container and used within a week or two of preparation, because it contains brown sugar.

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