Friday, October 20, 2006

Rub a dub dub

For a blog that is primarily supposed to be about sauces, I have written very little about them. So here is an end of the week post that covers a close cousin of sauces, barbecue rubs.

3 tablespoons chili powder (for meat)
3 tablespoons rosemary (for poultry)
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced

Generously coat prior to grilling or broiling. For poultry , I like to coat with a barbecue sauce for the last minute of two prior to serving. Since
barbecue sauces have a high sugar content it is important to put it on at the end to reduce burning and flair ups.

If you are truly barbecuing 'slow and low' you probably don't need a rub recipe from me!

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