On Tue, 16 Sep 2014 12:30:44 -0600, Janet Bostwick
> wrote:

> On Tue, 16 Sep 2014 10:37:40 -0700, sf > wrote:
>
> >On Tue, 16 Sep 2014 09:14:28 -0600, Janet Bostwick
> > wrote:
> >
> >> For brisket I just spread with yellow mustard and then sprinkle on the
> >> seasoning rub -- probably let it sit in the fridge overnight.
> >
> >That sounds good. Which reminds me, I need to add yellow mustard to
> >my grocery list. Do you make your own rub, follow a recipe or buy a
> >commercial blend? I threw together my own blend without measuring.
> >Wish I'd been a little more careful, because I *really* like what I
> >did. Two things I didn't do was use a lot of sugar and no chili
> >powder. I do NOT like a chile flavor on BBQ'd meat, although I did
> >add a little cayenne for heat.
>
> This is what I use. You'll find this recipe or something almost
> exactly like it everywhere. I actually use it for fried chicken as
> well. I think all the ingredients are necessary. I got this either
> from one of the cooking/BBQ groups years ago, or a BBQ web site or one
> of the books I purchased.
>
> Basic BBQ Rub
>
> 1/4 cup salt (non-iodized)
> 3 Tbs Brown Sugar
> 2 Tbs Black Pepper
> 1 Tbs. Garlic (granulated)
> 1 Tbs. Paprika
> 1 Tbs. Chili Powder
> 1 Tsp. Sugar
> 1 Tsp. Onion Powder
> 1 Tsp. ground Cumin
> 1 Tsp. Red Pepper (I use 1/4 tsp.)
>

Thanks for the proportions, much appreciated! I know one of my
ingredients was coriander (I'd just bought it to use in the
cauliflower/sweet potato dish I posted a couple of days ago), so I
could replace the chili powder with that, replace the red pepper
(flakes?) with cayenne and use 2T of salt. Q: Why 2 kinds of sugar?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.