DIRECTIONS: In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.
That much sugar makes more of a burnt caramel glaze than a dry rub.
I've never used ANY sugar in a dry rub.
Most rubs I've seen contain sugar, including the several that I use. However, not that much sugar.
What can I say...I like sweet barbecue. If the cooking is done over a very low flame, it generally doesn't burn.
Yeesh...you guys BOTH missed the point: The dry rub recipe itself is completely irrelevant. A.I. Cox only posts recipes as a vehicle for including spam at the bottom of his posts. Google and verify for yourselves.
"Dave W." <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
A. Cox said:
BBQ Dry Rub
"My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!" Original recipe yield: 3 1/2 cups.
INGREDIENTS: 1 1/4 cups white sugar 1 1/4 cups brown sugar 1/2 cup salt 1/4 cup freshly ground black pepper 1/4 cup paprika
<snip>
IMHO it needs a bit more sugar .... I also think you could 3 or 4 times the amount of salt. But the pepper and paprika look pretty good.
I used this one on a boston butt yesterday with terrific results:
8 TB light brown sugar 3 TB kosher salt 1 TB chili powder 1 tsp each black pepper, cayenne pepper, onion powder, Old Bay seasoning 1/2 tsp each powdered thyme, cinnamon
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
"~patches~" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bubbabob said:
That much sugar makes more of a burnt caramel glaze than a dry rub.
I've never used ANY sugar in a dry rub.
Could you recommend a rub for a pork tenderloin? Many thanks.
Regarding the sugar comment - this is true only for high temeratures. For traditional slow cooked BBQ the sugar is never a problem because the tem never gets above 300 degrees.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
In article <[email hidden]>, "A. Cox" <[email hidden]> wrote:
Quoted message said:
Quoted message said:
INGREDIENTS: 1 1/4 cups white sugar 1 1/4 cups brown sugar 1/2 cup salt 1/4 cup freshly ground black pepper 1/4 cup paprika
<snip>
IMHO it needs a bit more sugar .... I also think you could 3 or 4 times the amount of salt. But the pepper and paprika look pretty good.
Oh. I was thinking it needed less of both of those. My rub for pork starts with equal amounts salt/brown sugar/paprika. I never use white sugar, prefer Hungarian paprika. I then add black pepper, ground chiles, rubbed oregano, and granulated garlic in lesser amounts. I really don't measure all that carefully.
In article <[email hidden]>, "Default User" <[email hidden]> wrote:
Quoted message said:
Quoted message said:
Oh. I was thinking it needed less of both of those. My rub for pork starts with equal amounts salt/brown sugar/paprika. I never use white sugar, prefer Hungarian paprika. I then add black pepper, ground chiles, rubbed oregano, and granulated garlic in lesser amounts. I really don't measure all that carefully.
Quoted message said:
Sorry, Brian. My bad. I forgot my ;^)
Oh, I should have picked up on that. I guess I was still in shock from the original recipe.
Quoted message said:
Actually, the recipe looks like it would make better candy than a dry rub. IMHO ....
I realize it was spam and all, but DAMN, couldn't he steal a decent one instead of that monstrosity?
