pig powder 'n butt rub..........
I have always been fascinated by the simple alchemy by which good assertive seasonings and rubs are melded into a harmonious whole........ here in america, pit bosses use rubs with greater imagination and with a freer hand than anywhere else on the planet......... one thing is for sure- never has interest been so deep in the not-so subtle boosters of flavor...... spice sales are rocketing (up seventy percent in the last decade), and chili consumptions has gone through the roof, tons at the end of the millennium versus 105,000 tons in 1980........ as americans hunger for big-ass bold flavor foods that pack a stinging wallop to the taste buds....... anyone can grill a steak or smoke a santa barbara style tri-tip or brisket...... but cooking down right real barbecue involves an intimate ka-knowledge of fuels and fire control as well as considerable expertise in using marinades, soaks, mops, glazes, bastes, sauces and rubs...... this influx of pugnacious pigness may sound complicated, it is complicated, but one shouldn't feel intimidated............ in laymans terms- a rub is a mixture of spices, herbs, secret seasonings and often sugar that is used to give a base flavor to the meat being smoked rather than seasoning it....... usually a heavily guarded secret, rubs are applied to the meat several hours before cooking so that a marinating effect takes place...... rubs foster the formation of crust or bark as we call it...... a well-mannered rub will yield the sort of sweet, succulent, fall off the bone tenderness in ribs most of us would identify as piglicious perfection... this basic american rub may look feeble when it comes to fatty pigness but don't let its simplicity fool ya... the sweetness of dark brown sugar, the heat of the black pepper, the mellow earthiness of the paprika and the slow burn of the chipotle powder..... use this basic formula as a spring board for your own creativity...... standard pig powder and butt rub- 1/2 cup kosher salt . 1/4 cup brown sugar . 1/4 cup maple sugar . 1/4 cup paprika . 1/4 cup dark chili powder . 3 tbsp black pepper . 2 tbsp garlic powder . 2 tbsp onion powder . 1 tbsp dry oregano . 1/4 cup worcestershire powder . 3 tbsp chipotle powder . 2 tbsp dry mustard..... mix all ingredients in a stainless bowl with a whisk...... store in a mason jar..... this rub will keep for a month or two..... enjoy compliments of tnef2fp- whole hog barbecue division..... this powder was developed by chef sebastian carosi while traveling through americas deep south..... sprinkle rubs on any thing you desire to add a savory, sweet, smoky and seductive flavor profile to...... let the meat sit in the rub for four to eight hours to richen the complexity of your bodacious barbecued meats........ smoke your meats and enjoy with a cold beer and the company of your family around the picnic table.....!
I have always been fascinated by the simple alchemy by which good assertive seasonings and rubs are melded into a harmonious whole........ here in america, pit bosses use rubs with greater imagination and with a freer hand than anywhere else on the planet......... one thing is for sure- never has interest been so deep in the not-so subtle boosters of flavor...... spice sales are rocketing (up seventy percent in the last decade), and chili consumptions has gone through the roof, tons at the end of the millennium versus 105,000 tons in 1980........ as americans hunger for big-ass bold flavor foods that pack a stinging wallop to the taste buds....... anyone can grill a steak or smoke a santa barbara style tri-tip or brisket...... but cooking down right real barbecue involves an intimate ka-knowledge of fuels and fire control as well as considerable expertise in using marinades, soaks, mops, glazes, bastes, sauces and rubs...... this influx of pugnacious pigness may sound complicated, it is complicated, but one shouldn't feel intimidated............ in laymans terms- a rub is a mixture of spices, herbs, secret seasonings and often sugar that is used to give a base flavor to the meat being smoked rather than seasoning it....... usually a heavily guarded secret, rubs are applied to the meat several hours before cooking so that a marinating effect takes place...... rubs foster the formation of crust or bark as we call it...... a well-mannered rub will yield the sort of sweet, succulent, fall off the bone tenderness in ribs most of us would identify as piglicious perfection... this basic american rub may look feeble when it comes to fatty pigness but don't let its simplicity fool ya... the sweetness of dark brown sugar, the heat of the black pepper, the mellow earthiness of the paprika and the slow burn of the chipotle powder..... use this basic formula as a spring board for your own creativity...... standard pig powder and butt rub- 1/2 cup kosher salt . 1/4 cup brown sugar . 1/4 cup maple sugar . 1/4 cup paprika . 1/4 cup dark chili powder . 3 tbsp black pepper . 2 tbsp garlic powder . 2 tbsp onion powder . 1 tbsp dry oregano . 1/4 cup worcestershire powder . 3 tbsp chipotle powder . 2 tbsp dry mustard..... mix all ingredients in a stainless bowl with a whisk...... store in a mason jar..... this rub will keep for a month or two..... enjoy compliments of tnef2fp- whole hog barbecue division..... this powder was developed by chef sebastian carosi while traveling through americas deep south..... sprinkle rubs on any thing you desire to add a savory, sweet, smoky and seductive flavor profile to...... let the meat sit in the rub for four to eight hours to richen the complexity of your bodacious barbecued meats........ smoke your meats and enjoy with a cold beer and the company of your family around the picnic table.....!