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Moderatrix
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Rib Rub (can be used for other meats)
Makes about 3 cups.
Ingredients:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup Hungarian or Spanish paprika
1/4 cup KOSHER salt, flake if possible (NOT table salt)
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
Do this:
1) Place rosemary in a heavy ziplock bag. Pound with meat tenderizer (or heavy utensil such as a rolling pin) until it's almost a powder (or as close to a powder as you can get)
2) Mix all ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork.
3) For most meats, especially those that will later be sauced, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis Cut (pork) ribs. For Memphis style ribs that will not later be sauced, apply about 3 tablespoons per side.
4) Massage rub into meat. Let sit for at least a few hours, preferably overnight. Discard any rub that touches raw meat.
5) Store the extra in a zipper bag or a glass jar with a tight lid. Will keep for several months.
If you decide to make your own BBQ sauce, as well, stir in my secret ingredient: 1-2 tablespoons of tamarind paste.
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