Layers of barbecue flavours start with homemade rubs
According to author Steven Raichlen, “Nothing gives you greater bragging rights than being able to say, ‘ This is a homemade barbecue sauce.’” In his latest book, Barbecue Sauces, Rubs, and Marinades ( Workman, 2017), Raichlen delves into the world of flavour boosters, sharing recipes for more than 200 condiments from around the globe. “Great barbecue layers ingredients,” he says. “A rub before ( the meat) goes on the fire, a baste while it’s on the fire and a barbecue sauce after it comes off the fire. It’s all about building layers of flavour.”
Look to barbecue sauces and rubs for edible Father’s Day gifts, Raichlen recommends. “Those are t wo condiments that are really well- suited for long preservation. Everything will keep at least several weeks but in fact, several months,” he says. Kansas City Sweet and Smoky Rub is also great on brisket, chicken, pork shoulder and ribs, he says.
Excerpted from Barbecue Sauces, Rubs, and Marinades- Bastes, Butters & Glazes, Too by Steven Raichlen ( Workman Publishing). Copyright 2017. Photographs by Matthew Benson.
KANSAS CITY SWEET AND SMOKY RUB
2/ 3 cup ( 150 mL) packed light brown sugar
2/3 cup (150 mL) granulated sugar
1/2 cup ( 125 mL) sweet or smoked paprika
1/4 cup ( 50 mL) seasoned salt, preferably Basic Seasoned Salt, or a good commer- cial brand, such as Lawry’s
1/4 cup (50 mL) smoked salt, or use a good commercial brand 1/4 cup (50 mL) onion salt 1/4 cup (50 mL) celery salt 2 tbsp ( 30 mL) f reshly ground black pepper
2 tbsp ( 30 mL) pure chili powder (not a blend)
2 tsp (10 mL) mustard powder
1 tsp (5 mL) poultry seasoning 1 tsp (5 mL) ground ginger 1/2 tsp ( 2 mL) ground allspice
1/2 tsp ( 2 mL) ground cayenne pepper
Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several weeks.
Makes: about 2 1/2 cups ( 625 mL) Postmedia News
GREAT BARBECUE LAYERS INGREDIENTS. A RUB BEFORE (THE MEAT) GOES ON THE FIRE. — STEVEN RAICHLEN