Re: Did I rub it wrong?
Here are my rub tips:
1) Good, real and fresh! Use the best and freshest ingredients you can find and afford. I get my more exotic stuff from World Spice Merchants
in Seattle. In most cases they don't grind the spices until you order them. Don't use spices that are more than six months old.
2) Keep your grain sizes as uniform and consistent as possible. This helps keep all the ingredients in suspension and evenly dispersed. I use a small electric coffee grinder
that I have set aside solely for spices.
3) Storage is important. As Gene mentioned, make small batches when you need it. Store it in an airtight container in a cool dark place.
4) Experiment, but don't stray too far afield. Start with a solid base recipe and tweak it via controlled experimentation. For example, when developing a pork rub, use country style ribs cooked identically, but with a different version of rub on each.
I hope this helps,
|06-09-2009 02:11 PM
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