Impressive mixture of flavours, this one hits all the right notes. I will caution any newbie 'rub'-ers out there:
1) Using table salt is a no-no - the coarse salt used in the recipe should be measured. Substituting the same amount of fine table salt will leave you with an unpleasantly salty rub.
2) If you are not smoking, then as a bare minimum, slow cook for at least 4 hours with this rub. I tried the first batch for 3 hours in a slow oven and the pepper was still overwhelming. Another hour and the heat seemed to 'melt' into the other flavours.
3) Another good reason to go slow (4+ hours) with this rub is it will force you go 'low' in terms of temperature. This rub has a lot of sugar and will burn at higher temperatures.
As an inexperienced bbq'r from up north, i gotta say this recipe got me rave reviews. It was well worth fiddling with the timing to get a smokerless version that worked in my slow-cooker/oven.
God Bless America.
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Impressive mixture of flavours, this one hits all the right notes. I will caution any newbie...