SC - OOP - Basic Meat Rubs

Mon May 10 21:11:54 PDT 1999

Greetings all,
This just arrived today and I thought others might be interested.

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)

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From: Recipe-a-Day <recipe-a-day at bignetwork.com>
To: undisclosed-recipients:;
Subject: Basic Meat Rubs
Date: Mon, 10 May 1999 02:06:21 -0700 (PDT)
Message-ID: <bulk.374.19990510010519 at bignetwork.com>

Enjoy all the Big Networks "Daily Post" newsletters!
Visit all you like at http://www.bignetwork.com/dp

Hello, Grilling Enthusiasts!

May is the official month to celebrate the art of BBQ grilling. 
This time last year, The Cook & Grilling Staff offered the Members 
of Recipe-a-Day a savory collection of Barbecue Sauces: 
http://www.recipe-a-day.com/archives/may/10_May_98_Barbecue_Sauces.html
and Marinades: 
http://www.recipe-a-day.com/archives/may/14_May_98_Marinades.html
made for the grill.

This year, we're expanding our grilling and BBQ expertise to 
meat rubs and basting techniques. Today we're offering you a 
fantastic selection of meat rubs, so get your printer loaded 
with paper and place today's recipes in the hands of your BBQ 
enthusiast. 

Basic Pork Rib Rub:
	4 Tbs. Pickling Salt 
	2 Tbs. Garlic Powder 
	2 Tbs. Onion Powder 
	2 Tbs. Paprika 
	1 tsp. ground Thyme
	1 tsp. ground Sage
	1 tsp. ground Bay Leaf 
	1 tsp. Celery Seed 
	1 tsp. Black Pepper

Sprinkle seasonings on the ribs and rub. Refrigerate for 
1-5 hours. Prepare the grill for long-term, low-temp cooking. 
Baste the ribs with the basting sauce and let them dry while 
they reach room temperature. Baste again and place on the grill. 
Baste and turn at 30-minute intervals for 5-8 hours until tender. 
Do not let the temperature rise above 225 for extended periods. 
Finish off with your favorite barbecue or finishing sauce. Apply 
when the ribs are done and coals are cooler. 

Chicken Rub:
	2 Tbs. Pickling Salt 
	1 Tbs. Garlic Powder 
	1 Tbs. Onion Powder 
	1 tsp. ground Thyme
	1 tsp. Sage
	1 tsp. Paprika
	1 tsp. Black Pepper

Mix well and store in an airtight container with a shaker top. 
Add rosemary, tarragon, basil or other herbs as desired, in the 
same single-teaspoon increments. Best when utilized with a 
basting mix to help the seasonings adhere. (The Basting sauces 
will be released tomorrow.)

Basic Beef Rub
	1/2 Cup Pickling Salt
	1/4 Cup Garlic Powder
	1/4 Cup Onion Powder
	2 Tbs. ground Thyme
	2 Tbs. ground Bay Leaf
	2 Tbs. ground Mustard
	2 Tbs. Paprika 
	2 Tbs. Black Pepper

Mix thoroughly and put into a shaker-type dispenser. Place the 
meat on a rack over a pan large enough to contain it, and rub 
the mix well into the meat. Load it with all that will adhere. 
If you don't have enough, mix another batch because, you will 
use any leftover soon. Or you may put it into shakers and provide 
at the dinner table.

Happy Grilling from The Cook & Kitchen Staff at Recipe-a-Day!
http://www.recipe-a-day.com

You know someone who would love this recipe, right? Go ahead! 
Forward it to them. Just be sure to forward the entire message, 
including the copyright notice and subscription information below.

Check out all the Big Network Newsletters at the Daily Post:
http://www.bignetwork.com/dp/

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