Get Your Grill On

Welcome to the Rub of the Week.

Every Friday, Andy Groneman will be composing a new spice rub to heighten your culinary experience.

One of the most important aspects to my outdoor cooking adventures is the seasoning. I am constantly trying to find the right flavors to really enhance my meat: Savory, spicy, sweet, heat – what is the right mix?

I’m rolling into what I like to think of as my competition “pre-season”. BBQ Contests in the Midwest are through until Spring. That gives me time to practice on the smoker, and try to tweak my seasonings so they are “just right” for next season’s contests.

Over the next few months, I’ll be posting a new rub every Friday. If there is an ongoing interest, I’ll carry this out throughout the next year. Hopefully you’ll end up with 10 or 12 favorites that you will tweak until they are “perfect” for you. We’ll cover everything from traditional BBQ rubs, to Spicy Jerk Seasoning. I hope you have as much fun with them as I do…

Rub #1 - 5 Pepper Pork Rub

I adapted this rub from a Willingham recipe for a beef and pork rub. Lots of flavor makes this my favorite rub for large cuts of pork.

Ingredients:

• 4 TBS Salt
• 4 TBS Muscavado Sugar
• 1 TBS Onion Salt
• ½ TBS Garlic Powder
• 2 TBS White Pepper
• 1 TBS Lemon Pepper
• 1 TBS Chipotle Power
• 1 tsp Cayenne pepper
• 1 TBS Chili Powder
• 1 TBS dried Thyme
• 1 TBS dried Rosemary
• ½ tsp Old Bay Seasoning

Directions:

• Combine all the ingredients in a double boiler, and heat until they are warm to touch.
• Stir continuously during heating. As the sugar dissolves it may become crusty.
• Remove from heat, and cool.
• Place in spice mill and grind until back in the rub is back to granular form; or just break up between fingers.

Application:

• For large cuts, such as a picnic or Boston butt, apply liberally and let marinate in it owns juices for 24 hours.
• For ribs, allow them to rest for at least 12 hours wrapped loosely. (Also great on steaks)
• Prior to applying a rub, I usually put a “glue” on the meat for use as a binder for the rub. This can be something as simple as mustard, brushed on the meat in a thin film to help keep the rub on the meat. A simple “glue” I like to use is 2 parts Dijon mustard to 1 part honey. After brushing on a thin film, apply the rub as noted above.

Enjoy!!