Recipe - John Thornes Home-Grown Patent Rub

1 teaspoon Noniodized salt [kosher]
1 teaspoon Ground hot red chile pepper
1 teaspoon Whole black mustard seeds
1 teaspoon Black peppercorns
3 Whole juniper berries
1 tablespoon Peanut oil
1 tablespoon Apple cider vinegar
1 tablespoon Brown sugar
1 lg Clove garlic; crushed
through a garlic press

I've been reading and enjoying John Thorne's book "Serious Pig." The
section on barbecue includes this rub, which I just tried on some baby
backs with excellent results. I'm pretty new to barbecue, but please trust
me on this onewe all have to take a leap of faith every now and then,
right?

Pound everything in a mortar (or pulse in a food processor) until it's a
thick paste. If necessary, add a little hot water to thin to the
consistency of bottled grainy mustard. Work the result evenly into the meat
and let sit One half hour or so before cooking. Recipe makes enough for 3 racks
of baby backs.

Posted to bbqdigest by wight@odc.net on Mar 16, 1998