View single post by boojum
 Posted: Thu Apr 7th, 2011 04:14 pm
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boojum



Joined: Tue Jun 7th, 2005
Location: San Jose, California USA
Posts: 10621
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Mana: 
    Ok, I have my rub on the pork shoulder now:
1/4 cup brown sugar
1/2 cup white sugar
1/4 cup salt
2 Tb Ancho Chili Powder
3 tsp ground Cayenne Pepper
1 Tb Garlic Powder
1 Tsp ground Cumin

    This has resulted in a very sweet flavored rub...  with a definite after heat.    At ShadowCat-X's suggestion, I'm going to be spritzing the meat with a mix of Concord Grape Juice and Vinegar rather than the usual Apple Juice and Vinegar.

Tonight I take the ribs and chicken out of the brine and put the Memphis Rub on them.  I made up the Memphis rub last night and put it on the Beef..  and boy does it taste good!

                                              Boojum the brown bunny
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