Wednesday, January 09, 2008

Here's the rub

BBQ master and attorney Kevin J. Flay, Esq. came over a few months ago to enjoy some Brice Lord-style ribs, which, probably to his surprise (and mine), he enjoyed thoroughly. I promised Mr. Kevin, Esq. the recipe for the rub I used, so here it is.

1/4 cup brown sugar
1/4 cup paprika
3 tbsp black pepper (coarse is better)
4 tbsp kosher salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper
1 finely-grated dried chipotle pepper

Just put it all into a bowl and mix it real well with your fingers until it looks like something you would probably buy off the shelf. Rub it into whatever hunk of beast you want to cook an hour or more before you cook, if you have time, to give the oils in the seasonings some time to mingle with the meat. Or, just lick your forefinger and run it through the rub and eat it raw, as Mr. Kevin, Esq. did before getting yelled at. Disgusting.

This recipe was slightly modified from the one given in Steven Raichlen's "How To Grill" book, which is highly recommended by the staff here at End The Cola Wars!

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