Recipe - Home-Grown Patent Rub

1 teaspoon Kosher salt
1 teaspoon Ground hot red chile pepper
1 teaspoon Whole peppercorns
1 teaspoon Whole black [or yellow]
mustard seeds
3 Whole juniper berries; (up
to 4)
1 tablespoon Peanut oil
1 tablespoon Apple cider vinegar
1 tablespoon Dark brown sugar
1 lg Clove garlic; crushed
through a garlic press

(from John Thorne's "Serious Pig") coats 3 or 4 racks baby backs

"Pound all this for a few minutes in a mortar (or pulseprocess in a food
processor) until the blend is a thick paste. Then thin it, if necessary,
with a dribble of hot water until it is the consistency of bottled grainy
mustard. Work the resulting rub evenly into the meat with the fingers and
let it sit for about 30 minutes before putting it into the cooker. For beef
ribs, omit the mustard seed and juniper berries."

Posted to bbqdigest by Cathy Loup celoup@ix.netcom.com on Mar 15, 1998