All Purpose Barbeque Rub
Posted On June 13, 2008
This approach to spicing up your grilling flies under the radar. You don’t really think about a spice rub, but it’s one of the most flavorful.
The cumin and cayenne pepper in this rub, adds a nice Southwestern flavor to whatever you are gilling.
You’ll Need:
- 2 tablespoons kosher or coarse salt
- 2 teaspoons black pepper, ground
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano leaves, dried
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
In a small bowl:
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.
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About The Author
Will Clower
2 Comments
This rub is simular to the receipe from my Grandmother who used the kosher salt, paprika, black pepper, and garlic powder. A little water was then added to form a paste and it was rubbed all over a brisket for slow cooking (pot roast). No measurements were given you mixed in the spices as you liked them rubbed and let the meat sit about 2 hours.
Sounds wonderful! Something I’ve done in the past is to try and use a bit of vinegar with my meat bastes/rubs, just as your grandmother did with water.
I think the acidic nature of the vinegar helps to make it tender and carry the flavors into the meat.