You will remember the day you discovered this great all purpose pork rub. Althought it was formulated for pork, It is also excellent on smoked salmaon and even popcorn. It will flavor, color, and form a wonderful crust when cooked at low temperatures. Some of the pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process. There is a reaction between the rub and the surface that helps form a nice crust(called bark). if the rub is on for at least two or more hours in the refrigerator. Others put the rub right the meat and massage it in. While others lay down a vegetable oil or mustard or ketchup base first, and sprinkle the rub on top.
Mustard is water, vinegar, and maybe white wine with mustard powder mixed in. During the cooking process as the water steams off and drips away, the mustard powder remaining is miniscule. If you like having the mustard flavor, you will do much better by just sprinkling it direcrly on the meat before cooking.
We recommend using a cooking oil because it helps keep the meat from sticking to the grmost of the berbs and spices in our rub are oil soluble, not water soluble.. Far more important is what is in the rub than under the rub. So use whatever you want. Because of the sugar, make sure to COOK AT LOW TEMPERATURES!
TEMPERATURES!!
If you keep your rub in an air tight container, you can keep it for months, if it clump, just chop it up or youn spread it on a baking sheet and put it in the oven at 250 degrees F for about 15 minutes. For most meats, a sprinkle just enough on th color it. Not too thick, about 2 tebespoons per side of a large slab of St. Louis Cut ribs.
For Memphis style ribs withour a sauce, apply the rub thick enough to makea crunchy crust, about 3 tablespoons per side. To prevent contaminationg your rub wisth uncooked meat juices, spoon out the proper amount befor you start. One hand sprinkles of the rubs and the other does the rubbing. Don't put the hand that is rubbing into the powder. ENJOY!!!!
