Thursday, April 3, 2008

Holé Molé BBQ Rub

I love dry rubs for smoking. I'm known to cruise the Goodwill shops for eletric coffee grinders. I have several dedicated to herbs, spices and coffee. If you can get your ingredients fresher, whole and dried or dry them yourself and grind them, thay are WAY BETTER.
This is a Carolina style rub, but with a Bad Girl BBQ addition CHOCOLATE! It’s great on pork or chicken. It’s sweet, savory, spicy and rich. I would not use this on grilled meats because the sugar content is high and it will burn. Stick with the low and slow... Hickory or Apple wood or whatever you love.

I use this recipe on baby back pork ribs and see if they can taste the chocolate…. It’s subtle yet gives the ribs a deeper flavor. Try it and see what your friends think!

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
¼ cup ground Ghirardelli chocolate
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
¼ cup paprika

COOKING MUSIC SELECTION: Carlos Santana - Samba Pa Ti
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist. Please avoid the genital region.

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