Hold on, don't get the wrong idea here. I'm talking about a good rub for your bbq. Check out this article from
Cook's Illustrated magazine. I tried out the Grill-Roasted Pork Loin recipe from the July issue.
This is what it looked like while it was cooking on my grill. It tasted wonderful and the rub was easy to make!
If you feel brave and have time, try out the receipe below take From
Boston Magazine online.
Slow-cook pork barbecueBy Cook's Illustrated founder and America's Test Kitchen host Christopher Kimball
From the June 2004 issue It's best to have a covered grill with a built-in thermometer so you don't have to lift the cover to check the temperature. Be sure to keep the heat low -- it should never get much above 225 degrees -- and use indirect heat. Weber makes half-moon-shaped charcoal bins for indirect cooking.
1 4- to 5-pound boneless pork butt
1 cup barbecue rub
1/2 cup Vinegar Moppin' Sauce
1. Rub meat with barbecue rub and set aside at room temperature while preparing fire. Start two small piles of charcoal on either side of a covered grill, 15 briquettes each. Place a drip pan half-filled with water in the middle and an oven thermometer on top of the cooking surface. After 20 minutes, place six additional briquettes on each pile of coals, add soaked wood chips on top of the briquettes, and place meat over the drip pan. Cover and cook meat for three hours. Maintain an even 225-degree temperature by checking every hour.
2. When meat is done, wrap tightly in aluminum foil, place in a 225-degree oven, and cook for an additional two hours or until pork is fall-apart tender.
Serves eight to ten
Barbecue rub for beef and pork
2 tablespoons coarse salt
3 tablespoons brown sugar
1 tablespoon cumin
2 teaspoons ground cardamom
2 teaspoons allspice
2 tablespoons chili powder
2 tablespoons black pepper
2 teaspoons cayenne pepper
3 tablespoons paprika
Mix ingredients and rub over meat before cooking.
Vinegar Moppin' sauce
1 1/2 cups cider vinegar
2 teaspoons hot red-pepper flakes
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon peanut oil
salt and freshly groundpepper to taste
Mix ingredients in a small saucepan and heat. Serve hot as an accompaniment to grilled foods. If you serve barbecued foods chopped, this sauce can be mixed in.
Ok, now for a serious list of the best rubs on the webs go to
bbq-porch. Drop me a line if you try any of them.
