rub

The BBQ Rub ... more or less

here I forget exactly, but it goes something like this:

2 tablespoon salt (sea salt) 2 tablespoon sugar or maple syrup. (add more if the rub isn’t tasty. sweet is always popular with the family) assorted fresh herbs, chopped (thyme, oregano, lavender, sage) (in the winter, you can skip, but it does add something to the texture and taste) 2-3 garlic cloves, crushed, chopped. 1/4 cup paprika 1 teaspoon acho chili pepper 2 teaspoon cumin 1 teaspoon dry mustard maybe 1 teaspoon chipotle (careful there)

Now, you need some liquid, which i start with: 1 tbsp olive oil 2 tbsp vinegar (plain harsh white vinegar works best, next choice brown rice vinegar) 1 tbsp fish sauce (optional, but adds a nice smoky depth to the sauce) (may I even added a tablespoon??)

Either chop up finely or use blender.

If done correctly, the result is a gooey sticky mess that you can smear over the meat && it’ll stick to it. Looks vaguely reddish with bits of green from the herbs. It’s also salty/sweet with a interesting undertone. You can taste a little bit and it’lll be strong (a bit salty), but not bad. It shouldn’t be hot, or I’m the only one who’ll eat it. Katia (my picky daughter) will say it’s good.

And version II, which is more exact listing of the above

• • 1/4 cup paprika

  • 1 tbl salt

  • 2 tbl brown sugar (or maple syrup, or just sugar)

  • 1 teaspoon ancho chili (nice smoky flavour)

  • 1 teaspoon cumin

  • 1/2 teaspoon chilipotle

  • 1 tbl fish sauce

  • 1 tbl olive oil

  • 1 tbl vinegar (plain works best, or brown rice vinegar, or whatever)

  • 4-5 garlic cloves

from the garden:

• • 5-6 sprigs thyme.

  • 5-6 sprigs lavender

  • 3-4 sprigs oregano

  • 2-3 sprigs sage.

or 2-3 tablespoons herb-de-provence

blend in blender until done.

pasty red mixture, sweet-salty. Smear over ribs. Be sure to towel the ribs dry first, otherwise the rub doesn’t adhere properly. Works best if you take the ribs out a few hours earlier and let them dry.

Update: Also great for Chicken or flank steak. And don’t forget, since it’s a rub, it only has to be on the meat for about 30 minutes before cooking, which means you rub the meat first, and then by the time the fire is ready, the meat is ready.