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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 see
3 whole juniper berries; (3 to 4)
1 tablespoon peanut oil
1 tablespoon apple cider vinegar
1 tablespoon dark brown sugar
1 large clove garlic; crushed

Pound all this for a few minutes in a mortar (or pulse-process 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. Recipe by Cathy Loup on Mar 15, 1998. - - - - - - - - - - - - - - - - - - NOTES : coats 3 or 4 racks baby backs.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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