8+3+1+1 Rub
"Alton Brown's equation for a good basic rub. He uses a quart Mason jar with two seals to mix and store the rub. One lid is the cover and the other has holes punched to make a shaker. Note the recipe is actually measured in parts, but in order for the zaar software to read it I inserted cup measurements. You can make as much or little as you want by using parts, i.e. part = 1/4 cup. That's what we do, otherwise I'd need another flour container.
Now this recipe is not for the actually cooking of the meat. That is left to your creative juices."
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
2 Mason Jars
ingredients
- 8 cups brown sugar
- 3 cups kosher salt
- 1 cup chili powder
- 1 cup spices (see directions)
directions
- Seal first 3 ingredients in a jar and shake to combine.
- Now we come to the final 1 cup/part add on or spices. Use about anything you like. Alton uses black pepper, cayenne, jalapeno seasoning, Old Bay, dried thyme, onion powder mixed to equal one part as an example.Add the 1 part add on to the jar and shake well.
- Sprinkle liberally on meat of choice,patting the rub onto the meat. Wrap in foil and let set for at lease 2 hours if not overnite. Depending on what meat, cut and grade, you can grill, braise, broil, glaze, barbeque or smoke to your heart's content.
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Reviews
-
Tried it, liked it, I changed the cups to ounces by weight but kept the same ratios.
RECIPE SUBMITTED BY
We have lived the last 5 years in a small West Texas town that we like to affectionately refer to as "Cow Town USA". There are more cows to people by like 50,000 to one. Really!! Not joking on this one.
My favorite cookbooks are local/regional cookbooks from all over the world, with an emphasis on ones published by women's groups, churches, and student associations as they tend to give a more local flair and cultural taste.
I also rely heavily on the old "red checked" Better Homes and Gardens for good old fashioned recipes and recipe conversions, substitutions and cook times for various items. I also use a cookbook published by our old electric company, SPS, for good ol' Texas Panhandle cooking.
I would love to go to culinary school someday. My DH says I'm the best non-"chef" chef he knows. Aaahhhh....ain't he just the sweetest...sigh.
I love cooking, of course. I love to learn new things in or out of the kitchen. I read, play crosswords and other puzzles, paint, crochet, cross-stitch and other needle work. I really love playing with polymer clay! I love to study religion and spirituality formally and would love to learn more and possibly take holy orders in the future.
We have 3 four-legged children that are like little floor sweepers when I cook. Don't have to worry about the troublesome food, they don't like them.
One of the things I hate is when you need a specialty ingredient and our little small town stores just don't know what you're talking about. We now have a Walmart, so I have access to a wider variety of produce and ingredients. It is really nice. I could hardly stand it when I would ask our grocer about leeks and he'd point me to the green onions. We had some discussions about the difference let me tell you. Not to worry anymore! Walmart has them all the time.
